Test Kitchen: Crab rangoons are easy app for entertaining
Jan. 22, 2014 at 2:04 p.m.
Updated Jan. 21, 2014 at 7:22 p.m.
GREEN CHILE CRAB RANGOONS
• 8 oz. container of lump crab meat (I used the fresh variety)
• 2 8-oz. containers of cream cheese, at room temperature
• 1 small can of Hatch green chile, optional
• 1/4 cup green onions, sliced thin
• Salt and ground black pepper
• 1 (12-oz.) package of wonton wrappers, thawed
Combine the first four ingredients together in a medium bowl. Add salt and pepper and adjust to taste. Set up wrapping station with a container or sheet pan, a plate and a small container of water in a small cup or bowl to seal the wrappers. Set the thawed wrappers on the plate to begin. Using a spoon and fork, portion about 1/2 tsp. to a full tsp. of the cream cheese mixture in the center of the wrapper. Dab finger into water and wet the edges of the wrapper. To make a square package, turn the wrappers slightly so it is a diamond shape. Pull two opposite corners to the center and press together with fingers. Pull remaining corners to the center above the other sealed corners and press together. Press edges together while pushing out excess air. To make the versions most commonly found at the Chinese restaurants, turn the wrappers so that the flat edges are top and bottom. Wet the edges of the wrappers to start. Pull the top and bottom edges together to form a taco. Push one of the outside edges to make points at each corner while pressing to seal the edges. Push in the remaining outside edge to create the second set of points. Let the wontons sit in the fridge or freezer until ready to cook. You can fry them lightly in a deep fryer at 375 degrees or bake them in a 425-degree oven from 10 to 12 minutes or until the center is warmed through. Serve plain, with a sweet chile sauce or La Choy sweet and sour sauce.
Can't make it? Go get it.
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If I'm dining in at an Asian restaurant, I'm likely to order an appetizer of crab rangoons or fried egg rolls.
The egg rolls will vary quite a bit depending on which restaurant I am eating at and, of course, the kind of Asian fare they serve: Sichuan Garden serves up an egg roll that's slightly sweet and seasoned with a Chinese five-spice blend, Texas Seafood serves its egg rolls with vermicelli noodles, and Dragon Palace egg rolls have a cabbage and vegetable blend.
One thing I can depend on is that the crab rangoons are pretty consistent no matter where I visit: a bit of cream cheese with a smidgen of crab meat tucked into a wonton wrapper and fried to a crisp.
With Super Bowl Sunday around the corner, I thought it would be good to offer a simple recipe for crab rangoons that can be made ahead of time and then fried or baked before the guests arrive.
It's a simple enough recipe that you can get all the ingredients at your local H-E-B. You can opt for the fresh lump crab in the freezer section, or you can reach for a canned variety, but beware of the canned variety - there might be pieces of shell (at least, that has been my experience). I bought the Dynasty brand of wonton wrappers at the Asian Market in Corpus Christi, but it's usually hiding by the vegetarian sausage and burgers in the produce section at H-E-B Plus!
The rest is easy to find: cream cheese, green chile (which can be omitted) and green onions.
You could also change the recipe and use breakfast sausage, pistachios or even go the sweet route and use pie filling and make it a dessert wonton. Just make sure you seal them completely with water when you are making them.
What are you serving for the big game? Or what do you want to me to make? Send a message to email@example.com or tweet @EatsEatsEats. I'm always hungry.