Difference between revisions of "Crab Rangoon"

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[[category:Seafood|Crab]][[category:Iron Chef SA 008:Seafood]][[category:Appetizers]]
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[[category:Seafood]][[category:Crab]][[category:Iron Chef SA 008:Seafood]][[category:Appetizer]]
 
[[category:Lumpy's Recipes]]
 
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Wet your finger in the water, and rub along two edges in an L shape.
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Wet your finger in the water, and rub along two edges in an L shape. (Special thanks to my wife for hand modeling)
  
 
[[Image:lumpy_rang07.jpg]]
 
[[Image:lumpy_rang07.jpg]]

Latest revision as of 06:00, 8 January 2008


Submitted by Lumpy

Super yummy fried dumplings that will knock your proverbial socks off and part of my entry into Iron Chef SA 008:Seafood

Ingredients[edit]

  • .5 lb (8oz) Cooked Crab Meat (or imitation if you are cheap like me)
  • 6oz Softened Cream Cheese
  • 1 green onion
  • 3 cloves garlic
  • .25 onion
  • 2 tsp Worchestershire Sauce
  • 2 tsp Sriracha Hot Sauce
  • 1 tsp Black Pepper
  • Pinch of salt
  • 1 package Won-Ton wrappers
  • A little bowl of water

Lumpy rang01.jpg

Prep Work[edit]

Shred your crab meat up in a big bowl. I use a fork.

Lumpy rang02.jpg

Chop the living bejeesus out of your onions, green onion, and garlic.

Lumpy rang03.jpg

Dump everything except the won-ton wrappers and the water on top of the crab meat

Lumpy rang04.jpg

Mix the crap out of it. I find my potato masher works perfectly. You could also use a food processor if are so inclined.

Lumpy rang05.jpg

Now, it time to make the rangoonies. Take a teaspoon of the stuff, and stick in the center of a won-ton wrapper

Lumpy rang06.jpg

Wet your finger in the water, and rub along two edges in an L shape. (Special thanks to my wife for hand modeling)

Lumpy rang07.jpg

Now, fold it up into a cute little package by folding diagonally into a triangle (1) then fold the two points along the long edge in (2) then the other point (3) You can dab a little more water on the points so they stick better, but not too much, because we will be frying these up.

Lumpy rang08.jpg

Heat about 1/4" of oil on med-high heat in your cast iron pan.


Cooking[edit]

Put your rangoons in the oil, in small batches so you don't drop the temperature too much, and fry until golden brown, then flip and cook the other side. They cook up pretty fast, about 10 seconds per side.

Lumpy rang10.jpg

Remove from the oil, and drain on some paper towels... congrats, you have Crab Rangoon!!

Lumpy rang11.jpg