One of the best things about being a food blogger is encountering some of the most amazing people that share a common love for all things food. Today a great group of friends have come together to have a virtual baby shower to honor Amanda of the fantabulous blog, {i am baker}.
Amanda is expecting her fourth child and what better way to celebrate Amanda’s new baby boy than with fabulous food. If you have never visited Amanda’s blog, I’m going to demand that you stop by immediately. Once you lay your eyes on her incredible cakes, you’ll be hooked and will catch yourself feverishly checking Amanda’s blog for her latest creation!
I like to keep you guys on your toes, so instead of the predictable sweet recipe, I decided to create a spin on one of my favorite finger foods…Crab Rangoon. There is a Chinese restaurant in town that I simply adore and have been frequenting since my sophom*ore year of college. The restaurant doesn’t have much curb appeal and the interior leaves much to be desired. A giant Buddha welcomes you into a dark atmosphere with discolored lace curtains, crooked booths and satin menus that appear to have been gnawed on by something.
But…I keep going back because they have the most amazing Crab Rangoon on the planet. These little bundles of bliss are fried to perfection with the ideal ratio of crab to cream cheese and their dipping sauce is to die for. I could potentially eat them every day of the week and be completely content in life. However, as appealing as a daily fix of Crab Rangoon sounds, they are fried and my rear end would probably expand to exponential widths. Plus, the owner scares me and a daily dose of her could potentially land me in therapy.
If you have some time, definitely take a few minutes to click around and check out what these other ladies created. I’m betting you’ll be smitten with everything you see!
2teaspoonsfinely sliced chivesplus more for garnish
fresh ground pepper to taste
12won ton wrappers
Instructions
Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.
Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.
Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably. Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup.
It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.
If your crab rangoon fillings leak out while cooking, you may have too much air trapped inside the pouch. This air expands while cooking and can cause the ingredients to erupt out the sides. When sealing your rangoon, be sure to push the excess air out from around the filling as you work.
Preparation. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl. To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper.
Steamed dumplings. Dumplings offered at a Chinese restaurant are pockets of dough filled with seasoned meat and vegetables, usually pork and cabbage. ...
Although the origin recipe of the crab Rangoon was probably a Burmese recipe, crab Rangoon was probably invented by a Hawaiian or a Pacific islander restaurant in San Francisco in 1950s. Cream cheese is nonexistent in Chinese food, therefore, it is unlikely that this dish was invented by the Chinese.
Some lean protein choices include chicken, lean ground pork and fish. These proteins are often used in Chinese main dishes such as Kung Pao Chicken with Bell Peppers. Plant-based proteins, such as tofu, are also found in Chinese dishes.
“For one, they're commonly found at just about any Americanized Chinese restaurant, so most people are familiar with them, which helps them have mass appeal and recognition,” he explained to In The Know by Yahoo.
Make-Ahead Method. Once they're folded, simply place uncooked Crab Rangoon onto a baking pan or plate, flash freeze them for an hour, then slide them into a freezer bag or Tupperware container. This allows them to be stored together without sticking to one another.
That's how I feel about crab rangoon. I first made crab rangoon dip cold for a party because there was no way to time serving it hot. As I mixed the ingredients, and added seasoning to taste, I realized it was truly delicious cold. I love crab rangoon and the filling is my favorite part.
You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons."
Crab rangoon should be crispy on the outside and warm and gooey on the inside. To achieve that perfectly crunchy exterior, you'll want to pop these in the air fryer. The oven or microwave will work to reheat the wontons, too, but at the expense of that perfect crunch.
Here is what you need from the store to make them. Wonton Wrappers – You'll find these in the produce section of the grocery store. Cream Cheese and Sugar – The filling is made with cream cheese and a touch of sugar. Egg – You will need a simple egg wash to seal the wontons together.
Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35. Buying the ingredients myself, I have enough to make 50 Rangoons for just shy of $6.
Jiangsu are often called "wonton." Wontons have two types, small wontons, and big wontons. Big wontons are a large ingot shape. Generally boiled, the soup will usually be matched with a thin egg omelette, seaweed, mustard greens, and shrimp.
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