Salmon Crab Rangoons

Ingredients

• 2 salmon filets (pan-fried and mashed)
• fish seasoning (seasoning of choice)
• 1 block cream cheese (8 oz block)
• 0.33 cup imitation crab (minced)
• 2 scallions (sliced)
• 1 tbsp soy sauce
• 0.5 tsp sesame oil
• 0.5 tsp sugar
• 20 wonton wrappers
• water (for dipping to seal wrappers)
• 3 cup oil (for frying; only a small portion is absorbed)
• sweet chili sauce (for serving)

Steps

1. 1

   Season your salmon filets with your fish seasoning of choice.

2. 2

   Pan fry the salmon to your liking until cooked through and crispy on the outside.

3. 3

   In a mixing bowl, combine the cream cheese, minced imitation crab, sliced scallions, soy sauce, sesame oil, and sugar.

4. 4

   Gently mash the cooked salmon and fold it into the cream cheese mixture until well combined.

5. 5

   Lay out a wonton wrapper and place about 1/2 tbsp of the filling mixture into the center.

6. 6

   Dip your finger into water and wet two adjacent sides of the wonton wrapper.

7. 7

   Seal the wonton shut by pinching the four corners together in the center to create a star shape, ensuring all edges are sealed.

8. 8

   Heat 3 cups of oil in a pot or deep skillet to 300°F (150°C).

9. 9

   Fry the wontons in batches until they are golden brown and crispy.

10. 10

    Remove from oil and drain on paper towels. Serve immediately with sweet chili sauce.

Notes

You can also air fry these instead of deep frying. The author notes that adding well-seasoned salmon significantly improves the flavor profile compared to standard crab rangoons.

Nutrition per serving

• appetizer
• seafood
• fried
• snack
• fusion
• salmon
• crab