Masaharu Morimoto’s Crab Rangoon

Serves
makes about 2 dozen
Time
45 minutes

By SAVEUR Editors

Published on March 18, 2019

Masaharu Morimoto adds a Japanese touch to this rendition of crispy fried wontons with tobiko flying fish roe.

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Ingredients

For the Tobiko Mayo

³⁄₄ cup mayonnaise
2 tbsp. sesame oil
2 tbsp. sriracha
1 tsp. fresh lemon juice
1 tsp. fresh lime juice
¹⁄₄ cup tobiko

For the Crab Rangoon

1 cup mirin apricot jam
2 cups (about 12 oz.) king crab meat, shredded
4 oz. cream cheese, softened
1 tsp. fresh lemon juice
1 tbsp. all-purpose flour
22 spring roll wrappers
Canola oil, for frying
Cilantro leaves, to garnish

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Instructions

Step 1

Make the tobiko mayo: In a medium bowl, combine the mayonnaise with the sesame oil, sriracha, lemon juice, and lime juice. Fold in the tobiko. Refrigerate until ready to use.

Step 2

Make the crab rangoon: In a medium bowl, mix 1⁄4 cup of the tobiko mayonnaise with the crab meat, cream cheese, and lemon juice. Season with salt and pepper.

Step 3

In a small bowl, mix the flour with 1 1⁄2 teaspoons of water and set aside. Working with 1 spring roll wrapper at a time, spread about 1 1⁄2 tablespoons of the crab mixture evenly on the spring roll wrapper on the end closest to you leaving about 1⁄2-inch border. Roll the end of the wrapper closest to you up and over the filling, creating a pencil shape. Roll the wrapper up, leaving about 1-inch at the end. using a pastry brush, brush the border with the flour mixture, then continue rolling the spring roll wrapper to seal in the filling. Continue with the rest of the filling.

Step 4

Meanwhile, heat 2-inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reaches 350°. Working in batches, cook the crab rangoon until golden brown, about 2 to 3 minutes. Cool slightly on paper towels, then transfer to a serving platter. Serve with apricot jam and garnish with cilantro leaves.

Make the tobiko mayo: In a medium bowl, combine the mayonnaise with the sesame oil, sriracha, lemon juice, and lime juice. Fold in the tobiko. Refrigerate until ready to use.
Make the crab rangoon: In a medium bowl, mix 1⁄4 cup of the tobiko mayonnaise with the crab meat, cream cheese, and lemon juice. Season with salt and pepper.
In a small bowl, mix the flour with 1 1⁄2 teaspoons of water and set aside. Working with 1 spring roll wrapper at a time, spread about 1 1⁄2 tablespoons of the crab mixture evenly on the spring roll wrapper on the end closest to you leaving about 1⁄2-inch border. Roll the end of the wrapper closest to you up and over the filling, creating a pencil shape. Roll the wrapper up, leaving about 1-inch at the end. using a pastry brush, brush the border with the flour mixture, then continue rolling the spring roll wrapper to seal in the filling. Continue with the rest of the filling.
Meanwhile, heat 2-inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reaches 350°. Working in batches, cook the crab rangoon until golden brown, about 2 to 3 minutes. Cool slightly on paper towels, then transfer to a serving platter. Serve with apricot jam and garnish with cilantro leaves.