Wonderful crisp little Crab Rangoons,
with a crabby, gooey, cheesy filling,
with Sriracha Aioli.
About 4 ounces cream cheese.
About 3 ounces mozzarella.
A little basil.
Some mild goat cheese.
I snipped some scallions into the mix.
Mix your various creams together.
A tablespoon or so of cream.
2 cups of crab meat into the cheese mixture.
Mix in crab meat.
Care to guess what this is?
It's cornmeal on my cutting board.
Keeps the wontons from sticking.
Spoon a bit of the crab meat mixture onto the wonton.
Brush the sides with water
and press to seal.
You can make triangles ...
... or make little packets.
A headless Mr. Hawthorne
wraps his Crab Rangoon.
Drop into hot oil.
Fry about one minute,
or until the wontons are nice and brown.
Drain.
Wonderful crisp little Crab Rangoons,
with a crabby, gooey, cheesy filling,
with Sriracha Aioli.
About 4 ounces cream cheese.
About 3 ounces mozzarella.
A little basil.
Some mild goat cheese.
I snipped some scallions into the mix.
Mix your various creams together.
A tablespoon or so of cream.
2 cups of crab meat into the cheese mixture.
Mix in crab meat.
Care to guess what this is?
It's cornmeal on my cutting board.
Keeps the wontons from sticking.
Spoon a bit of the crab meat mixture onto the wonton.
Brush the sides with water
and press to seal.
You can make triangles ...
... or make little packets.
A headless Mr. Hawthorne
wraps his Crab Rangoon.
Drop into hot oil.
Fry about one minute,
or until the wontons are nice and brown.
Drain.
Serve with your favorite dipping sauces.
I'm going with a Citrus Sriracha Aioli.
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