Saturday, December 11, 2010

An Appetizing Story

I would like to lose a little weight.  I also have a daughter who likes to cook very fattening things.  We mastered egg rolls a while back and decided to move on to crab rangoons.  I love them and she loves them, so both of us were up to the challenge on this fine Saturday with no Zane around.

Crab Rangoons
8 oz. cream cheese at room temperature
8 oz. crab meat, finely chopped
1/2 t. soy sauce
1/2 t. Worcestershire sauce
pepper to taste
1 1/2 green onion, sliced
1 t red onion
1 large clove garlic minced

1 pkg wonton wrappers

Now, I used imitation crab because it was half the price of the real thing, and a tablespoon and a half of white onion, since I have a half bushel of them from the garden. and minced garlic from a jar. Don't forget the pepper, we did and then had to add it later.  It makes a big difference. Then I whipped it all with the mixer.

To assemble the rangoon, put the crab mixture, wonton wrappers and a bowl of water efficiently together.

Wet each edge of the wrapper, and put a heaping teaspoon of crab in the middle and then pinch up into a package or fold over into a triangle, making sure all edges are sealed.

Fry in 3" of hot oil.

and eat.



The J's said...

The look beautiful!! I love crab ragoon--These look like a fun project to try sometime.

The J's said...

That's "THEY"....

Raimie said...

Dear Wrapping it up,
*drool* I ADORE crab rangoon and J. and I judge EVERY chinese restaurant by how the crab rangoons are. I've always wondered if they are hard to make. Thanks for the inspiration!

YumMO in NE

Gramma's Corner said...

They are very easy to make, we were really surprised at how easy they were. It wouldn't take very long to whip up a batch at all, except for the fact, that for us it was a mother/daugther deal and we talked and laughed and ate, and tried new ways of folding.

Janis said...


gkey said...

Dear Beautiful Rangoons,

How we love eating these, and like R said above, it is our criteria of judging the whole resturant.
At one point I had plans to make them from your recipe during the Holidays, but did not happen.

A recipe worth trying