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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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.
Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).
Leftover, fried crab rangoons can be stored in the fridge, in an airtight container, for up to 4 days. To reheating, re-fry at 350°F for about 1 minute. Leftover crab rangoons can also be reheated in the air fryer at 325°F or baked in oven at 350°F for about 5 minutes, or until warmed through.
2) Ensure your crab meat and cream cheese filling is not too wet. During the deep frying process, the water in the filling can turn into steam and cause the wonton to puff up and even burst, causing the filling to ooze out, leaving only an empty shell.
Takeout menus tend to offer a mild-tasting variety of protein-rich white fish, such as sole, and it's paired with mixed vegetables. The veggies add fiber, a key nutrient for digestion and heart health. If you have the chance to choose or add Chinese eggplant as a veggie, go for it.
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.
It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer. It has a Burmese name, is served in a theoretically Chinese restaurant, and its main component was invented in New York in the late 19th century.
While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.
For a sweet crab Rangoon, I added about 3 teaspoons of powdered, or confectioners, sugar. I say 'about' because one of them was a little overly full. Drop in your mix and stir together. Sugar to taste, so taste the mix between teaspoons.
To freeze: Lay your uncooked crab rangoons in a single layer on a baking sheet. Freeze for a couple of hours or until individually frozen, then transfer to a freezer bag. Keep up to six months. No need to thaw before frying, but oil needs to be at 350 degrees.
Place the cooked wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other.
Before it appeared on Chinese restaurant menus, crab rangoon was conceived for Trader Vic's in the 1940s, Atlas Obscura reports. Victor Bergeron's tiki bar chain sold a kitschy, westernized version of Polynesian culture to American customers.
To keep crab rangoons from exploding, try freezing filled crab rangoons for about 15 minutes before throwing them into the oven. That way, they'll come out crispy and without any leakage. Be sure to wrap the wonton wrappers in batches too, so the water doesn't dry out around the edges.
THE SECRET: At first glance, you might think Money Bags are the same as Chinese crab rangoon. It is only after a taste that you realize they are uniquely Thai. "People love the cream cheese taste," Piyassaphan says, "but it is the seasoning that makes them special.
They are stuffed with a combination of cream cheese, lightly flaked crab meat with scallions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers. They are then deep fried in vegetable oil. In the Pacific Northwest states of America crab rangoon are also known as crab puffs.
I think these would make great finger food for a party, book club gathering, or for watching the game at home. They also make a great lunch! Better still, each piece of Crab Rangoon is just 46 calories or 1 WW Point.
This serving also contains 9.09 grams of protein, 1 gram of fiber and 14.1 grams of fat, which contributes approximately 22 percent of the recommended daily dose of fat for an adult diet.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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