Holiday Chef Series: Steven Maak

We asked our chefs to share their holiday traditions and memories with us, and we’ve created a Holiday Chef Series from all of their submissions. Our series features family recipes, photographs, cherished moments, favorite holiday dishes, and more. We hope you enjoy!

“I’ve lived on the West Coast most of my life, but we traveled back and forth between the coasts when I was a child, and so we adopted food from coast to coast in our holiday meals. For instance, crab rangoon! This is a Midwest and East coast item; ask for this out west and they look at you like you’re crazy. We always make these as a special treat on Christmas Eve, which becomes our Happy Hour Evening Eve!” – Steven Maak, Executive Chef at Scottrade Center

Crab Rangoon

  • 2 cups vegetable oil
  • 6 ounces drained crab meat
  • 4 ounces cream cheese – at room temp
  • 2 clove garlic, minced
  • 2 green onion, thinly sliced
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 32 2-inch won ton wrappers
  1. Heat vegetable oil in a large skillet over medium high heat.
  2. In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.
  3. To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a triangle, pinching the edges to seal.
  4. Fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
    Note: I prefer a spicy schezwan sauce and sweet & sour sauce for dipping.