This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Imitation Crabmeat Rangoon
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- #9352
Imitation crabmeat rangoons are a staple in many Chinese restaurants. They are surprisingly easy to make at home with wonton wrappers, imitation crab meat, and cream cheese. These rangoons taste great warm or cold and can be eaten on their own or served as an appetizer.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 cup imitation crabmeat, chopped
1/2 cup chopped onion
2 teaspoons minced garlic
12 ounces cream cheese, softened
2 packages (20 count size) wonton wrappers
1 jar duck sauce, sweet and sour sauce, or Chinese mustard
directions
Combine the crab, onion, garlic, and cream cheese. Mix well.
Place a wonton wrapper on a work surface. Spoon about a teaspoon of the crab filling on the middle of the wrapper.
Pull opposite corners of the wonton together so that they meet in the center and pinch together. Repeat with the other corners. Pinch the sides to form a star shape. Seal the wonton wrapper right around the filling, leaving the edges unsealed.
Set aside on a lightly floured plate and cover lightly with a towel while you prepare the remaining wontons.
Heat oil in a deep fryer to 350 degrees F. Add the wontons in batches and cook until golden brown, about 2-3 minutes. Remove from the oil with a slotted spoon and let drain on paper toweling.
Serve with duck sauce, sweet and sour sauce, or spicy Chinese mustard for dipping.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
June 8, 2004
These served well as a party snack and my boyfriend's mother fell completely in love with them. I prefer my rangoons a little sweeter and tried using pineapple cream cheese in the second batch which worked pretty well. Wasn't quite what I was looking for, but still satisfied by taste buds.