Behind the Dish

Crab Rangoon—the late-night takeout staple, crispy, creamy, and usually light on the actual crab. Our take goes heavy on both the crab and the cheese, with cheddar, provolone, goat, cream cheese, and mozzarella melted together into one very unreasonable dip. Yuzu kosho sweet and sour brings a hit of citrus and heat, while thick wonton chips bring the crunch. It’s everything you want from a Crab Rangoon, just without having to fold a single wonton.