This recipe is based on a childhood favorite at the local Chinese restaurant my dad took us to, although I am fairly certain that most Chinese restaurants have a version of this rich fried appetizer called Crab Rangoon. It’s essentially crab meat and cream cheese wrapped up in a wonton wrapper and deep-fried, so pretty tasty all around. But then when you add savory ground chicken and Old Bay seasoning, you get a morsel that’s packed from top to bottom with a variety of delicious flavors and textures. • makes about 44 baskets
Cook the shallot and garlic in the olive oil in a large frying pan over medium heat, stirring occasionally, until softened and slightly translucent, about 5 minutes. Add the ground chicken, salt, and pepper and cook, stirring occasionally, until nearly cooked through, breaking apart the chicken with the end of your spoon. Set aside.
In a medium bowl, mix together the cream cheese, crab meat, and Old Bay until combined.
To assemble, place 1 teaspoon of the chicken mixture and 1 teaspoon of the crab mixture in the center of a wonton wrapper. Dip your finger in the warm water and trace a circle around the edge of the wrapper. Bring the edges up around the filling and pinch together with your fingertips, creating a small parcel. Repeat with the remaining wrappers and filling.
Add canola oil to a large pot until the oil is about 3 inches deep. Heat the oil to 350°F over medium-high heat. In batches, add the baskets and fry, turning as necessary, until golden brown on all sides, about 2 minutes per side. As the baskets finish, remove with a slotted spoon and drain on a large plate lined with paper towels. Serve immediately.