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Test Kitchen: Crab rangoons are easy app for entertaining

By Jessica Rodrigo
Jan. 22, 2014 at 2:04 p.m.
Updated Jan. 21, 2014 at 7:22 p.m.

Green chile crab rangoons are an easy treat to make for parties and entertaining. Try this recipe for Super Bowl Sunday - you can prepare them ahead and toss them in a deep fryer or bake them in the oven.

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 jrodrigo@vicad.com or tweet @EatsEatsEats. I'm always hungry.



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