CRAB RANGOON

-14

Jumbo lump crab, wonton crisp, scallion, sweet chili sauce 

-Preparation: 

A filling of cream cheese, lightly-flaked claw crab meat, scallions, sriacha is PUREED, then STUFFED into a wonton with jumbo lump crab then DEEP-FRIED in corn/vegetable oil.

-Served: 

5 triangle-shaped wontons are served HOT on a medium plate with a ramekin of sweet chili sauce.

-Clarification: 

Crab Rangoon is an appetizer in American Chinese cuisine in North America and IS NOT from traditional Chinese cuisine due to the rarity of cream cheese in Asia. AKA crab puffs, crab pillows or crab wontons. In concept, they are similar to a spring roll, (in that it is a fried wonton with a pureed filling.)

-Pair: 

light, crisp white

juicy, aromatic white

fruity, lively red

Below, please write your description and then wine/drink pairing suggestions.