Crab Rangoons Paired with a Pilsner

Crab Rangoons and Lagunitas Pils
Crab rangoons are basically wonton wrappers filled with cream cheese, crab, and green onion.  I wanted to pair them with a beer and decided to try a pilsner so the clean and crisp flavors could complement the fried wontons. I tried them with both Lagunitas Pils and Victory Prima Pils to see what would work better. Lagunitas Pils is maltier and Prima Pils is hoppier, so they both complemented the dish in different ways. I liked the way Prima Pils' hoppiness and crispness worked between bites of the rangoon. It was not too overpowering but still enough to wake up your mouth. It was more of a contrast to the dish whereas Laguintas Pils kind of melded into the dish because it was less hoppy and a little sweeter. My mom preferred Lagunitas with it and I think I preferred the contrast Prima Pils gave, but they both worked. I'd also be interested in trying a saison, a hefeweizen, or even a sour beer. There's lots of flavors to play off of with the cripsy wonton, cream cheese and crab mixture, and sweet and sour dipping sauce. There's no exact science to pairing, so experiment...that's half the fun!

I also tried pairing them with Victory Prima Pils

6 ounces cream cheese
6 ounces crab
1/8 tsp Worcestershire sauce
1/4 tsp soy sauce
1/4 tsp garlic powder
1/4 tsp ginger powder
2 tbsp chopped green onion
1 tbsp chopped red onion
1/8 tsp white pepper
salt to taste
wonton wrappers

sweet and sour sauce:
2 tbsp ketchup
1 tbsp sugar
1/2 tsp ginger powder
4 tbsp pineapple juice ( you can use orange juice or even just water)
1/2 tsp vinegar
1/2 tsp soy sauce

Combine the ingredients for the filling in a large bowl. Place a small amount of the mixture in each wonton wrapper. Fold in half and seal with water. Heat a large pan over high heat and fill with about half an inch of oil. When the oil is hot, add the wontons. Cook for a few minutes on each side until golden brown. Serve with sweet and sour sauce.