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

From the creator

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 fi

Published 2025-11-08 · Watch on YouTube ↗
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