What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pickled Pepper Crab Rangoon
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- #65200
Whenever there's creamy crab rangoon in the takeout box, it's always the first to go. Now you can make it at home and keep more for yourself.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 small red onion
2 tablespoons pickled pepper slices
4 ounces cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot sauce or to taste
1 pound crab claw meat, picked over to remove shells
30 wonton wrappers
vegetable oil for frying
duck sauce for dipping
directions
Combine the red onion and pickled peppers in a food processor. Process until finely chopped.
Add the cream cheese, salt, pepper, and hot sauce to the food processor. Pulse process until just combined.
Transfer the cream cheese mixture to a bowl. Stir the crab meat in by hand until mixed.
Place 1 tablespoon of the crab filling on each wonton wrapper. Wet the edges of the wonton and fold the wrapper up around the crab filling, pressing the edges with a fork to seal them. Repeat with all ingredients.
Heat oil in a skillet over medium-high heat (or use a deep fryer).
Add the rangoons, in batches of 3-4, to the hot oil. Cook, turning occasionally, until crisp and golden brown on all sides. Remove with a slotted spoon and let drain on paper toweling.
Serve the rangoons hot with duck sauce for dipping.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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