Crab *CAKE* Rangoon 🦀 (by Michael Voltaggio 👨‍🍳)

Crab *cake* rangoon is Michael Voltaggio’s twist inspired by his Maryland roots!

Get the recipe 👇

Crab Cake Rangoon
Recipe courtesy of Michael Voltaggio
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 24 rangoons

Ingredients

Rangoon:
4 ounces cream cheese, at room temperature
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
8 ounces blue crabmeat, picked over to remove any bits of shell
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper
24 wonton wrappers
2 large eggs, beaten
Oil for frying
Old Bay Seasoning, for sprinkling

Dill Pickle Tartar Sauce:
1 cup mayonnaise
1/4 cup chopped dill pickle
2 tablespoons dill pickle brine
2 tablespoons chopped fresh dill
1 tablespoon finely chopped chives
1 pinch fennel pollen
1 pinch Espelette pepper (piment d’Espelette)
Kosher salt

To Plate:
1 cup shaved fennel bulb, placed in iced water (reserve the fennel fronds)
1/4 cup fennel fronds
1/2 cup fresh dill sprigs
1/2 cup flat-leaf parsley leaves
1 lemon, sliced to remove 4 “cheeks”
Extra-virgin olive oil

Directions

Special equipment: a deep-fry thermometer

For the rangoon: Mix the cream cheese, mayonnaise, mustard and lemon juice together in a bowl. Fold in the crabmeat. Add the parsley and season to taste with salt and pepper.

Lay out the wonton wrappers. Brush the edges of the wrappers with the beaten egg. Dividing the crab mixture evenly, place a dollop of the mixture in the center of each wrapper; use all the filling. Bring the corners of each wrapper to the center and pinch the opposite corners together to seal the wontons and form each into a little package.

Fill a large Dutch oven halfway with oil and heat to 350 degrees F. Fry the wontons in batches until golden brown, about 5 minutes. Transfer the fried wontons to a paper towel-lined plate or a rack set over a pan. Sprinkle immediately with Old Bay.

For the dill pickle tartar sauce: Mix the mayonnaise, chopped pickle, pickle brine, dill, chives, fennel pollen, Espelette pepper and salt to taste together in a bowl.

To plate: Spoon the tartar sauce onto a plate or into a ramekin and set it in the center of a plate. Arrange the rangoon on or around the sauce. Mix the fennel, fennel fronds, dill and parsley with the juice from some of the lemon and a few drops of olive oil. Place the herb mix on and around the rangoon.

Copyright 2025 Television Food Network, G.P. All rights reserved.

source