Wednesday, July 23, 2014

Rosie Makes Crab Rangoon.

Once again, I find myself in that pesky position
of having extra crab meat on hand.
What to do?
What to do?
I'm thinking Crab Rangoon.
8 oz. crab meat
2 oz. cream cheese, softened
2 oz. Brie, softened
1 TB minced red onion
1 TB minced red pepper
1 TB minced basil
1 tsp lemon zest
Gently fold crab meat into cheese mixture.
Try not to break up the crab meat.
Add a few drops of Texas Pete.

I was out of wonton wrappers,
so I'm using egg roll wrappers cut into quarters.
Add a spoonful of the crab mixture
in the center of each wrapper.
Be careful not to over-stuff.
Wet the edges and seal.

Fry in 350° peanut oil a minute or so each side,
until golden brown.
Drain on paper towels.

Now for my dipping sauce.
Dipping Sauce
1/4 cup tamari
2 TB mirin
2 TB rice vinegar
1 tsp sugar
1 tsp sriracha
1 minced garlic clove
1 small knob of frozen ginger
1 TB toasted sesame seeds

Mix all ingredients.
For the ginger, nuke it for about 15 seconds,
then squeeze the juice out.
You can use a garlic press for this
and scrape some of the ginger pulp into the dip.

Give it a little scallion lovin'.



Rocquie said...

Oh Rosie, having too much crab meat on hand. That is a pesky predicament. Poor dear. Luckily, you are very creative. Those little Rangoons make my mouth water and I can almost smell them. --Rocquie

Rosie Hawthorne said...

Rocquie, too much crab meat is indeedy a pesky predicament. I have to put my thinkin' cap on!

Just wait for the Rangoon Moreovers!


Marilyn said...

Looks divine!