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Crab Rangoon Taquitos with Sweet Chili Honey Recipe

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3.9 from 11 reviews

Crispy Crab Rangoon Taquitos served with a sweet and spicy chili honey drizzle and a creamy miso mayo. These bite-sized appetizers combine tender crab meat and creamy cream cheese filling wrapped in wonton wrappers, fried to golden perfection, then topped with fresh herbs, spicy chiles, and crunchy sesame seeds for an irresistible flavor combo.

Ingredients

Filling

  • 8 oz cooked crab meat (or imitation, finely chopped)
  • 8 oz cream cheese (softened)
  • 4 scallions (white and light green parts, chopped; reserve greens for later)
  • 1 garlic clove (grated)
  • 1/2 tsp fresh ginger (grated)
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/2 tsp onion powder
  • 1/2 tsp cane sugar
  • 1 lemon (zest only)
  • 1 tbsp salsa macha (or chili crisp)
  • 1/4 bunch cilantro (stems only, chopped; reserve leaves for garnish)

Assembly

  • 1/4 cup water
  • 2 tsp cornstarch
  • 16–20 wonton wrappers
  • Neutral oil (for frying, such as vegetable or canola oil)

Chili Honey

  • 3 tbsp sambal oelek
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce

Miso Mayo

  • 1/2 cup Japanese mayo
  • 1/2 lemon (juiced)
  • 1 tsp miso

Garnishes

  • Green scallion tops (cut into matchsticks, chilled in ice water)
  • Black and toasted sesame seeds
  • Cilantro leaves
  • Fresno chiles (sliced)
  • Serrano chiles (sliced)
  • Chili thread

Instructions

  1. Make the Filling: In a mixing bowl, combine the finely chopped crab meat, softened cream cheese, chopped white and light green scallions, grated garlic and ginger, sesame oil, soy sauce, rice vinegar, kosher salt, white pepper, onion powder, cane sugar, lemon zest, salsa macha, and chopped cilantro stems. Stir thoroughly until well blended and smooth.
  2. Assemble the Taquitos: Whisk together water and cornstarch in a small bowl to create a glue-like mixture. Lay out a wonton wrapper, pipe or spoon the crab filling along one edge, then brush the opposite edge with the cornstarch slurry. Roll the wrapper tightly to seal the filling inside. Place each rolled taquito on a parchment-lined sheet pan. Repeat with remaining wrappers. Refrigerate for 1 hour to set, or freeze for 20 minutes if short on time.
  3. Prepare the Chili Honey: In a small saucepan, combine sambal oelek, honey, rice vinegar, and soy sauce. Place over medium heat and simmer for 3 to 4 minutes, stirring occasionally, until the mixture has reduced by about one-third and thickened slightly. Remove from heat and let cool.
  4. Make the Miso Mayo: In a small bowl, whisk together Japanese mayo, freshly squeezed lemon juice, and miso paste until smooth and evenly combined.
  5. Create Curly Green Onions: Slice the reserved green parts of the scallions into thin matchsticks. Soak these in an ice water bath to encourage them to curl and crisp up. When ready to use, drain and pat dry with paper towels.
  6. Fry the Taquitos: Fill a heavy-bottomed pot or saucier with 4 to 5 inches of neutral oil. Heat the oil to 350°F (175°C). Fry the taquitos in batches, being careful not to overcrowd the pot. Cook each batch for approximately 3 minutes or until the wrappers turn a deep golden brown and crispy. Use a slotted spoon to transfer the cooked taquitos to a wire rack or paper towels to drain excess oil.
  7. Serve: Arrange the fried taquitos on a serving platter. Drizzle generously with the prepared chili honey and dollops of miso mayo. Garnish with black and toasted sesame seeds, fresh cilantro leaves, sliced Fresno and Serrano chiles, curly green scallions, and delicate chili threads for color and extra heat.

Notes

  • For best results, chill the assembled taquitos before frying to help keep them sealed and crispy.
  • Use fresh crab meat if possible, or high-quality imitation crab for a budget-friendly alternative.
  • Adjust the heat level by modifying the amount of sambal oelek and chiles used in the chili honey and garnish.
  • Serve immediately after frying for the best texture; leftover taquitos can be reheated in a hot oven to regain crispness.
  • Gluten-free soy sauce can be substituted to accommodate gluten sensitivities.

Find it online: https://lauracooks.com/crab-rangoon-taquitos-with-sweet-chili-honey-recipe/