Behind the Dish

Crab Rangoon—the late-night takeout staple, crispy, creamy, and usually light on the actual crab. Our take flips it on its head. We went all in on the crab, adding ikura for a little luxury and yuzu kosho sweet and sour sauce for a punch of citrus and heat. Thick wonton chips bring the crunch, because some things shouldn’t change. It’s a deconstructed version of that guilty pleasure appetizer we love to hate—but can’t stop eating.