I have a mad, crazy love for crab Rangoon. That said, this recipe tastes nothing like the ones from our local Chinese take-out restaurant. But they're good...and spicy...and my dad enjoyed them (which is really saying something, if you only knew my dad)!
I made these Rangoon to take to my sister's house a few weeks ago when she'd invited some family members over for pizza. As I was making them, I kept thinking to myself that my dad is never going to even sample these as they're not in his wheelhouse of foods he'd enjoy. He's not a cream cheese eater, and I doubt he'd enjoy sriracha either. I do know however that he enjoys sesame seeds, so I made sure to sprinkle them on top to make them look more appetizing to my dad's eye.
When we got to my sister's house, I placed the plate on the table and said nothing. I didn't even say what they were, or what they contained as far as ingredients. I guess that was a smart idea because before long my dad had eaten several of them and commented how much he liked them. WOW! It's amazing what a few little sesame seeds can do!
You'll also notice from the photographs that I lined the plate with sesame seeds. No, this wasn't for my dad's sake (HaHa), it was to get the Rangoon to sit straight on the plate (think kosher salt and oysters). Then, when the wontons were all eaten, I easily funneled them back into the jar they came from, and not one tiny seed was wasted in the presentation of this dish.