Food & Swine

Perfect Crab Rangoon

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Game day appetizers are a bigger deal than the big ‘game’ in our house.  We love football, but food takes top priority when we are hosting ‘game day’.  These basic, simple Crab Rangoon (is that Rangoons? I swear I have no clue) are the perfect game day treat.  I love to shape them differently, the kids get a kick out of them.  Both my sis and my husband’s sis are allergic to shellfish so I use imitation crab, but feel free to use real crab meat if you desire!  This recipe makes quite a few Crab Rangoon, but you can easily halve it and make less.  Dip in sweet and sour sauce or a combo of Thai sweet chili sauce and soy sauce.  Scrumpsh!

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In other, important news: my Grandma celebrated her 90th birthday on 9/12 and we got to go out to a beautiful dinner with her.  She had a great time, but I’m sure I had more fun.  She loves food as much as I do and has a deep appreciation for every dish, how it is prepared and the people who prepared it.  We visited and enjoyed time together with her.  She looked wonderful!

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Here are some step by step photos for these delicious, pop-able bites! (Full recipe at the end of the post!)

In your Mom’s Sunbeam stand mixer she got for a wedding gift in the 70’s… mix the ingredients together.
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Pulse until the mixture is combined.
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Place 2 tsp of the mixture on the wonton wrapper and then a little water on the edges.  Press air out while sealing (then they won’t float and blow up in the oil.)  Fry for 2 minutes or until golden brown and crisp.
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See all of the fun shapes you can make?
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Perfect Crab Rangoon
by: Cristen    www.foodandswine.com
Ingredients:
1 block of cream cheese
1 8 oz. package imitation crab meat or regular crab meat
1 large clove of garlic, finely minced
2 scallions, finely chopped
1/4 tsp salt
1/4 tsp ground black pepper
1/2-1 tsp hot sauce (if desired)
48 wonton wrappers
2 QT peanut oil
Dipping Sauce: Sweet and Sour Sauce, Thai Sweet Chili Sauce or Soy Sauce
In a food processor bowl fitted with blade attachment, combine cream cheese, crab meat, garlic, scallions, salt, pepper and hot sauce.  Pulse until combined, don’t overmix. Heat 2 QT peanut oil to 360 degrees F, in a deep sided frying pan or stock pot. Place 2 tsp of the crab mixture onto a wonton wrapper.  Brush a small amount of water over the edges of the wonton wrapper.  Fold in half, like a triangle to seal, pressing air out.  Fry in batches of 8 or so, in 360 degree oil for 2 minutes or until golden brown and crisp.  Remove and let cool (trust me, I’ve got blisters to prove it!) and serve with dipping sauce of choice. (Sweet and Sour, or Thai Sweet Chili Sauce or soy sauce.)

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2 Comments

  • Reply katieonthebanksofsquawcreek September 19, 2014 at 4:05 pm

    oh my! Why must you do this to me?!?! Now I want Chinese so badly! Do you use the deep fat fryer? Sadly, I think I gave mine away. I’m regretting that now!

    • Reply Cristen September 19, 2014 at 4:10 pm

      I should be more specific, (I’ll go change that) I actually just use a stock pot with oil in it. Heat the oil to 360 and test it with my Thermapen instant read digital thermometer. I can’t live without that thing! If the oil is too hot I just throw a couple extra crab Rangoon into the pot to lower the temp a bit. 🙂

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