Crab Puffs, also known as Crab Rangoon, are bite-sized appetizers made with crispy wonton wrappers, generously filled with a creamy blend of crab meat, cream cheese, cheese, green onions, and umami-rich seasonings. We elevate this classic seafood appetizer with our signature Orange Chili Sauce, adding a delightful twist to every bite.
INGREDIENTS:
24 wonton wrappers
2 tablespoons avocado oil or olive oil
4 ounces cream cheese
2 tablespoons mayonnaise
1 green onion, chopped
2 teaspoons lime juice
1/4 cup mild shredded cheese (i.e., mozzarella, mild white cheddar or havarti)
1 teaspoon soy sauce
1 teaspoon hot sauce (chili crisp is great!)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper, to taste
6.5 ounces Dave's Dungeness Crab, well drained and shredded
Garnish: Green onion tops, chopped and finely shredded carrot for color
Orange Chili Sauce (recipe follows)
INSTRUCTIONS:
Preheat the oven to 375°F. Spray miniature muffin tin wells (24) lightly with non-stick spray.
Brush each of the wontons on both sides very lightly with avocado oil and then push them into the well of the muffin pan using fingers to create a small cup. Bake for 5 minutes, or until the wontons are beginning to turn a little golden and are no longer limp.
In the bowl of a food processor, add cream cheese, mayonnaise, green onion, lime juice, shredded cheese, soy sauce, hot sauce, Worcestershire sauce, and garlic powder). Pulse a few times to mix thoroughly. (If you prefer a smoother texture, continue to process until smooth.) Taste for seasoning; adjust if needed.
Pour cheese mixture into a small bowl. Stir in the well-drained and shredded crab meat.
Using a small scoop, fill each of the wonton cups with the crab mixture.
Bake for 8-10 minutes or until the shells are golden brown on the outside and the filling is hot all the way through.
Garnish with sprinkling of chopped green onion tops and shredded carrots, if desired. Serve with Orange Chili Sauce.
ORANGE SWEET CHILI SAUCE
INGREDIENTS:
1/2 cup rice vinegar
1/4 cup water
1/2 cup granulated sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
3 cloves garlic, minced
2 teaspoons red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
INSTRUCTIONS:
In a small sauce pan, add the rice vinegar, water, sugar, orange zest, orange juice, garlic, and red pepper flakes. Bring to a boil then reduce to simmer, stirring until the sugar dissolves. Continue to simmer mixture until it reduces slightly, about 5-6 minutes.
In a small bowl whisk together the cornstarch and 1 tablespoon cold water to make a slurry. Add the slurry to the sugar-vinegar mixture, whisking to combine. Whisk the mixture until the sauce becomes thickens and looks shiny, about an additional 4 minutes.
Pour into a small jar and let cool completely.
Serve with crab puffs.
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