I have to shout out again to my friend Mindy McGowan for this recipe (she also did the Baked Brie recipe from last month). Really easy to put these together, just kind of time consuming so it's good to plan ahead.
Homemade Crab Rangoon (makes appx 30)
1/4 c cup cream cheese, softened
1/4 c light mayo
1/4 c thinly sliced green onions
1 6 oz can white lump crab meat
1/2 pack wonton wrappers
Mix cream cheese, mayo, green onions and crab in a bowl. Place about a tbsp full of mixture on each wonton wrapper and press sides together. It works well if you brush some water on the outsides of each wrapper before sealing them because they stick that way. Try to press closed and get as little air in the wrapper as possible. Fry each wonton in 375 degree oil. I recommend two minutes, then clip and two minutes again or until golden brown on each side. Drain on paper towels.
Any kind of dipping sauce will do with these but my favorite is the Panda Express Orange Chicken sauce that is available in most grocery stores. It's got a really great sweet but spicy flavor.
Now that you are slowly building up your Chinese food recipe book, I'll have to find even more to add to the list.
I did have the TV on while I was cooking but the set-up of my new apartment makes it impossible to cook and watch TV at the same time. So instead of my TV choices, I'll start including my music choices. I listened to the lovable and sexual JT (Justin Timberlake) while putting these bad boys together.
Good eatin',
Deedles
1 comment:
The water around the edges of the wrappers are very important. When I made them this time, I put water all around the edge of where I put the crab mixture and made sure it was sealed really well.
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