Blue Crab Rangoon
Using local products in menu items is a great way to add perceived value to them, which is what chef Michael Correll is doing at Ruse in St. Michaels, Md., where he uses ramps and Chesapeake Bay blue crab for this otherwise pretty traditional Chinese-American dish. He combines ricotta cheese and cream cheese with fresh ramp tops and pickled ramp bottoms along with lump blue crab meat and fish sauce and wraps the mixture in wonton skins.
He makes a sweet-and-sour sauce with orange juice, sugar, red wine vinegar, garlic, ginger, jalapeño pepper, Szechuan peppercorn, coriander seed, cilantro, lime juice, dark soy sauce, fish sauce, water and cornstarch finished with Calabrian chile paste. Then he fries the wontons and serves them with the sauce.