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.
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.
Looks delicious
ReplyDeleteWhat he said. Oops, I agreed with Mr. P!
ReplyDeleteMy husband LOVES crab rangoon. Thanks so much for this post. I am going to try this today.
ReplyDeleteAnony,
ReplyDeletePlease let me know how it turned out.
Rosie