Pairing Sauvignon Blanc and Crab Rangoon
We recently partnered with the Culinary Institute of America to create an outstanding food and wine pairing for the guests of AFAR Experiences.
We were honored to represent the Oakville appellation and what food best defines Oakville than ...mustard! That's right and Chef Seawell hit it out of the park with Crab Rangoon With Hot & Sour Mustard.
Here's the recipe for you to recreate a fabulous tasting of your own. Cheers!
Makes 25 Rangoons
· ⅓ lb. cream cheese, at room temperature
· 1 tsp. Worcestershire sauce
· 1 tsp. Tabasco hot sauce
· 1 tsp. fresh ginger, minced
· 3 scallions (green part only), minced
· Kosher salt
· Freshly ground black pepper
· ½ lb. Dungeness crab meat, picked
· 2 quarts neutral flavored oil, for frying
· 1 egg, lightly beaten
· 25 square wonton wrappers
In a bowl, add cream cheese, Worcestershire, Tabasco, ginger and scallions. Season with salt and pepper; mix thoroughly. Gently fold in crab and refrigerate until ready to assemble rangoons.
Using an 8 quart pot or fryer, add oil and preheat to 350⁰F.
In a small bowl, combine egg and 1 tablespoon of water. Brush edges of wonton wrappers with egg wash. Spoon ½-ounce of crab filling onto the center of each wonton wrapper and fold to create a triangle. Gently press the edges together to seal. Fry rangoons in oil for 3 minutes or until golden brown. Remove from oil and place on a paper towel lined plate.
Recipe courtesy of The Culinary Institute of America, California