I must be on a Chinese food kick. It’s just so yummy! Last night, I made Crab Rangoons. I found them on the Tasty Kitchen website as well. It says that it only takes 15 minutes for prep and 3 minutes to cook, but it took me close to an hour. I guess I’m not a Crab Rangoon Whiz yet…
Crab Rangoons (by mainedish)
- 2 whole Scallions
- 8 ounces, weight Imitation Crab Meat
- 1 whole Sweet Red Bell Pepper
- 12 ounces, weight Cream Cheese
- 8 ounces, weight Feta Cheese
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon White Wine
- 1 package (12 Oz. Package) Wonton Wrappers
(By the way, I made a half recipe, and it made enough for 18 rangoons, with enough left-over filling for at least 10 more. I also used a little less red pepper than she called for and left out the scallion. And I forgot to put the white cooking wine in this picture…)
- Chop the scallions, crab meat and the red bell pepper. Add to a mixing bowl along with the cream cheese, feta, mustard and white wine.
- Season with salt and pepper to taste. At this point you can refrigerate the mixture overnight if you like.
- To wrap, lay a wonton wrapper on your work surface and place a tablespoon of the mixture in the center.
- Fold the wonton to form a triangle, wetting the edges with a bit of water to seal. Then, fold the sides towards the center, overlapping and wetting with a dab of water to secure.
- Deep fry in hot oil (350 degrees) until golden brown, about 3 minutes, turning to make sure it is evenly browned.
I placed them on a paper towel to soak up the extra grease.
Oh–and the little black parts are from where previous rangoons were a little too full and they leaked in the oil. But it didn’t affect the way they tasted at all.
I also decided to get creative with some of the won-ton wrappers (I had to buy them in OKC since Ada isn’t the greatest for finding anything out of the ordinary at the grocery stores). I wanted to make little dessert won-tons, so I mixed cream cheese, feta cheese, and sugar together. They were good, but next time I’ll use less feta (if I use any at all) and add cinnamon and apples. I have a feeling those will be delicious!!
The finished product:
They were REALLY yummy! I knew that it was good when Michael took a bite and said, “OH MY GOSH.” And they were a ton of fun to make! This sounds silly, but I felt professional when I made them. I’ll definitely be making them again!
Thanks, Ree, for making the Tasty Kitchen site!