Blogs

Quick links
Turn on suggestions Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Showing results for 
Search instead for 
Do you mean 
David_Venable

Crab Rangoons - Happy (Early) Chinese New Year!

by on ‎02-16-2015 01:41 PM

Hello, foodies…


We’ve had lots of things to celebrate this month. In fact, we have three big holidays to celebrate just this week! Saturday was Valentine’s Day, tomorrow is Mardi Gras, and Thursday is the Chinese New Year. Lucky for us, there are foods to commemorate each day and I’ve shared some of my favorites with you over the last few days. Today—so you have plenty of time to shop and plan for New Year’s Eve or New Year’s Day—I’m sharing a Chinese New Year treat: Crab Rangoons.



Crab Rangoons
Serves 20


This recipe was prepared with the Temp-tations® Old World Set of 2 Mixing Bowls (K39864).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 4 oz cream cheese, softened

  • 4 oz imitation crab meat, finely chopped

  • 1 1/2 tsp Sriracha sauce

  • 1/4 tsp salt

  • 2 scallions finely chopped

  • 20 wonton wrappers


Preparation:



  1. Mix together the cream cheese, crab meat, Sriracha, salt, and scallions until evenly incorporated in a small bowl. Set aside. Preheat the oil in a deep fryer over medium heat or 365°F.

  2. Place a small bowl of cold water next to your work surface. Dip your finger in the water and moisten all 4 edges of a Wonton wrapper. Place about 1-1/2–2 teaspoons of filling in the center. Lift up 2 opposite corners of the wrapper and bring them together. Repeat with the remaining corners. Pinch all 4 corners tightly together and seal the seams and sides completely, making sure there are no air bubbles left inside. You will end up with a 4-pointed star. Continue to make the wontons until you've used all of your filling.

  3. Fry, in small batches, for 4–6 minutes, until golden brown and crunchy. Make sure to turn and flip the Rangoons around with a spatula or tongs while they are frying to ensure that all sides brown evenly. Remove the Rangoons from the fryer and place them onto a paper towel-lined plate. Serve warm with your favorite dipping sauce.


Crab Rangoons


The Chinese New year is also called the Spring Festival. If you don’t have dragon costumes handy for a parade in your neighborhood, maybe consider other honoring other traditions like setting off fireworks or learning about your sign in the Chinese Zodiac. Above all, make time for your family. And, stay tuned for a special blog tomorrow. I’m going to post several recipes from my collection that just might bring you a little luck for the new year.


I’m off this Wednesday night, foodies, so I’ve asked my friend Jill Bauer to join you in the kitchen at 8pm ET. (As Mary said yesterday in the chat…it’s 2 power hours of Jill Bauer!) But, I’ve got some special posts coming this week so you’ve got plenty to munch on. I’ll see you again this Sunday for In the Kitchen with David, as usual, at Noon ET.


Keep it flavorful!
—David

0 Hearts