Thursday, July 3, 2008

.crab rangoon.

I'm going to apologize in advance because I don't have a "finished" photo of these. I made crab rangoon when we had some friends for dinner and was in such a hurry to get everything on the table, the picture of my plating was not taken. I'm sure you will all be okay with that?



These were *amazing*. We get rangoon from this chinese place near here, and while they're appetizing, they aren't "knock-your-socks-off" fantastic.

You can make a bunch of these and freeze them for whenever you're having a craving, or you eat them all right now. It's up to you my friends.



The filling is easy. 6 products for the filling and you're there.

1 8oz package cream cheese, softened
1 cup crab (imitation or real - I used real)
2 Tbsp finely chopped green onion
2 Tbsp finely chopped water chestnuts
1 clove garlic finely minced
1 tsp sugar



Use your hands to moosh it all together. You just want to make sure everything is evenly distributed.



Take a won ton wrapper (found in your produce section, or by the tofu) and put a teaspoonful of the filling in the middle.

Crack an egg and separate. We need the egg white for this. Get your finger a little wet with some of the egg white and rub it carefully along all four edges.



Put another won ton wrapper right on top and press the edges to seal shut. Now put a little egg white on each corner.



Pinch the corners together like so.



This is what they will look like when you're all done.



Like I said, you can freeze these. This is the point when you can do that. Leave them on a tray and put in the freezer. Once frozen, put them in a freezer bag.



Heat oil in a wok (or pot on stove) to 350*. Carefully put your crab rangoon in the oil. Let cook until nice and golden on both sides. If you froze these, you *might* need to pop them in the oven once they're fried to ensure they are heated all the way through.



Pull from the oil and let sit on paper towels to finish draining off any oil.











I probably could have made my own sweet chili sauce, but why? You can find this in the asian section of your grocery, or at an asian food market.

So there you have it. Delicious, creamy, crabby crab rangoon. A little sweetness with the savory, light texture with the green onion and water chestnuts. A perfect party treat. (Hey! Every day can be a party, right?)

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_75crmbp6ch

4 comments:

Darleen said...

hi suzanne, i hope that you had a great vacation!!! i see you are back in the kitchen whippin' up some more great recipes!!!

Suzanne said...

Can these be baked instead of fried? If so, would you just brush them with oil first?

squillen said...

Suzanne, I'm sure they could be baked. If you try it and it works, will you let me know. That would be a great alternative to frying.

Anonymous said...

I made these tonight to go with an asian salad and they were fabulous! Thank you for the recipe and clear instructions!