Crab rangoon & tartare platter: the bite that's everywhere right now
Crispy crab rangoon, light fried wonton chips and fresh tuna and salmon tartare — finished with glossy unagi sauce. One board, four components, one unforgettable Insta moment.
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On TikTok and Instagram this bite is impossible to miss: crispy wontons in every shape, filled or topped with creamy crab cream cheese, fresh tartare and unagi sauce. What started as a fusion experiment in trendy spots has rapidly trickled down to restaurants, lunchrooms and catering tables across the Netherlands.
We've brought all the components together in one recipe: classic crab rangoon parcels and loose fried wonton sheets as crispy bases, topped with tuna and salmon tartare. The finishing touch — that glossy streak of umami that pulls everything together — is a good unagi sauce. It's a snack, a sharing platter and an Insta moment all in one.
Textures, colours and sharing — on one board
The combination is as smart as it is tempting: the crispy wonton pastry forms a visually strong base, the creamy rangoon filling adds comfort, the fresh tartare brings elegance and cool freshness, and the unagi sauce delivers deep umami and a glossy finish that looks great in photos.
The dish also scales effortlessly: choose between crab meat for a rich, briny flavour or surimi sticks for a milder, more affordable version with the same wow factor. Both work — for a busy venue, surimi is often the smart choice.
Crispy, creamy, fresh and umami — in one bite.
The idea behind the platterStep by step: four components, one board
Many components can be prepared well in advance. Read through everything first, fry the wontons just before serving, and assemble at the table or in the kitchen — the chips lose their crunch as soon as the tartare goes on.
Crab rangoon parcels
- 200 g crab meat (fresh or canned, well drained) — or substitute finely chopped surimi sticks
- 150 g cream cheese (at room temperature)
- 1 spring onion (finely chopped)
- 1 garlic clove (grated)
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce (optional)
- 16 wonton wrappers (square)
- Small bowl of water
- Mix the cream cheese, crab (or finely chopped surimi), spring onion, garlic, soy sauce and Worcestershire into a smooth filling.
- Lay a wonton wrapper in front of you as a diamond and place a teaspoon of filling in the centre.
- Brush the edges with water, fold into a triangle and press the seams firmly shut — push out all the air.
- Keep covered in the fridge until ready to fry (can be done hours in advance).
Loose fried wonton chips
- 12 wonton wrappers
- Oil for frying (175 °C / 350 °F)
- Pinch of fine sea salt
- Cut each wonton wrapper diagonally in half — you'll get 24 triangles.
- Fry in batches at 175 °C / 350 °F for 30–60 seconds until just golden and lightly puffed.
- Drain on paper towel and season immediately with a light sprinkle of sea salt.
- Let cool completely — they'll stay crispy for 1–2 days in an airtight container.
Tuna tartare
- 200 g sashimi-grade tuna (diced into ±5 mm cubes)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp grated ginger
- 1 spring onion (thinly sliced)
- 1 tsp black sesame seeds, to finish
- Mix the sesame oil, soy sauce, rice vinegar and ginger in a bowl.
- Add the tuna and fold through gently — do not mash.
- Fold in the spring onion, cover and chill for a maximum of 15 minutes.
- Finish with black sesame seeds just before serving.
Salmon tartare
- 200 g sashimi-grade salmon (finely diced)
- ½ ripe avocado (small dice)
- 1 tbsp yuzu juice (or ½ tsp yuzu kosho)
- 1 tsp soy sauce
- 2 tbsp kewpie mayonnaise
- 1 tsp sriracha
- 1 tsp tobiko or masago (optional)
- Gently mix the salmon with the yuzu and soy sauce.
- Carefully fold in the avocado — stir as little as possible.
- In a separate bowl, stir the kewpie and sriracha together into a smooth spicy mayo.
- Keep the salmon tartare covered and chilled until ready to assemble.
Assembly & serving
- Oil for frying the rangoon parcels (175 °C / 350 °F)
- Unagi sauce — in a squeeze bottle for clean lines
- Spicy kewpie-sriracha mayo (from step 4)
- Fresh spring onion, sliced
- Black and white sesame seeds
- Optional: micro shiso or cress, a wedge of lime
- Fry the crab rangoon parcels at 175 °C / 350 °F for 2–3 minutes until golden and crispy. Drain briefly.
- Choose a large wooden board or slate. Arrange the crab rangoon parcels along one side, with a small dish of sweet chili sauce.
- Fan the wonton chips out in the centre. Top half with a teaspoon of tuna tartare and the other half with a teaspoon of salmon tartare.
- Drizzle fine lines of unagi sauce over the topped chips and the board (zigzag motion).
- Finish with dots of spicy mayo, spring onion, sesame seeds and optionally micro cress and tobiko/masago. Serve immediately.
Ready to add this bite to your menu?
Wonton wrappers, surimi sticks, sashimi-grade fish, unagi sauce, kewpie mayo and all the matching garnishes — at Dun Yong Food Services you'll find everything you need. Order through our webshop or let our account managers help you plan.
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