musings, mutterings, and creative muddle. . .

Friday, March 26, 2010

Foodie Friday - Crabtastic Rangoon

I had told you that I would keep you posted on our progress on perfecting our crab rangoon recipe since I blogged about it here.  Well. . . I'm keeping my promise.

Last night we decided to marinate and grill some steak, steam some broccoli and - bake some crab rangoon. 

AND, by crabby, I think we've got it!

Hubster and I worked on the photo-taking and rangoon-making together. . . THANKS HUBSTER!


8 oz neufschatel cheese, room temperature    
2 Tbsp sour cream
6 - 8 green onions, finely chopped or 2 tsp green onion flakes
1/2 stalk celery, minced or 1-1/2 tsp celery flakes
2 tsp lemon juice
1-1/2 tsp garlic powder
1-1/2 tsp dill weed
1 - 1/2 tsp parsley
1/2 pound imitation crabmeat, flaked
24 wonton wrappers

Preheat oven to 350 degrees and locate your mini muffin pan - spray with cooking oil if not non-stick - set aside.

Combine all ingredients except crabmeat and wontons.  Mix thoroughly until well blended.  Lightly stir in the flaked imitation crab meat.

Fill a small bowl with lukeware water.  Center one wonton wrapper over one opening of your mini-muffin pan.  Using your fingers (or small item that fits inside the cup - we happen to have a tiny 'salad dressing ladle' that works perfectly) gently push the wonton wrapper into the cup - being careful not to push too hard and ripping the wonton wrapper.  Cover your remaining wrappers with a damp papertowel so they do not dry out.

Using a regular tableware 'teaspoon', place about two 'teaspoons' of filling in center of wrapper lined cup.  Dampen fingers in bowl of water and bring up two opposite corners of wonton wrapper up to middle - press.  Dampen fingers again, if necessary, and bring up remaining two opposite corners of wonton wrapper to meet point of first two.  Press all four points together.  Holding points with one hand, dampen fingers again if necessary, press edges together to create a little 'pillow.'  Do not worry about completely sealing edges.

When all filling is used up, or all muffin cups are full,(we ran out of wrappers for whatever odd reason) bake in the preheated over for about 15 minutes (do NOT use a drip pan on lower rack) until the wonton edges turn medium brown and crisp.  Remove from oven, let cool in pan for a few minutes, then remove to platter to serve.  ENJOY!

If you don't want to take the time to press the edges, or even bring up the corners, that's fine too.  Just put the filling in each wonton lined cup and cook as directed.  Serve plain, with soy sauce, sweet and sour sauce, apricot preserves, and or  hot (chinese) mustard.

So tasty!

As always, all of our spices come from The Spice House.  As I've mentioned before, we've been buying our spices from the family run business for at least 15 years and we can't imagine cooking without them.  Check out their site for more great recipe ideas too!

Have a crabtastic kind of day ~

Robin Z

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