Tuesday, April 27, 2010

Crab Meat Moreovers - Crab Rangoon.

Remember the crab meat mixture I made last week? First with the rockfish. Then in the quesadilla. Well, now I'm making more Crab Moreovers, in the form of Crab Rangoon. And don't worry. This is not week-old crab meat. I made these last week and I'm just getting around to posting now.
I took my crab meat mixture (crab meat, cream cheese, lemon juice, white wine) and added more cream cheese. Brie would be divine.
Plopped the crab meat in the middle of a wonton and brushed the sides with water.
Bring opposite corners together and seal tightly.
And fry until they are a deliciously golden brown.
I sprinkled a bit of peppers and red onion atop.
These were wonderful. Whenever I have these at Chinese restaurants, I can never taste the crab, only the cream cheese. Come to think of it, there's probably not any crab in there. Perhaps a smidgen of faux krab. With mine, you taste crab.
And it is good.


Mr. P said...

Looks delicious

Marilyn said...

What he said. Oops, I agreed with Mr. P!

Anonymous said...

My husband LOVES crab rangoon. Thanks so much for this post. I am going to try this today.

Rosie Hawthorne said...

Please let me know how it turned out.