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Digest: #128
Date: Fri, 17 May 91 19:23:30 EDT
From: danr@ada1.SSD.CSD.HARRIS.COM (Dan Rittersdorf)
Subject: CRAB: Crab Rangoon
I would like to repost the reply I got last time I asked for a Crab
Rangoon recipe. I also add comments from the owner of a local Thai
restaurant. The two version are *very* different.
> From: eal0383@cec1.wustl.edu (Beth Lamon)
> Date: 20 Oct 90 05:52:51 GMT
> I haven't had time to try this recipe... Hope you enjoy!
> CRAB RANGOON
> 1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese)
> {amount based on how "cheesy" you want them}
> 1 can (6 ounces) crab meat, drained and flaked
> 2 green onions including tops, thinly sliced
> 1 clove garlic, minced
> 2 teaspoons Worcestershire sauce
> 1/2 teaspoon lite soy sauce
> 1 package (48 count) won ton skins
> vegetable spray coating
>
> In medium bowl, combine all ingredients except won ton skins and spray
> coating; mix until well blended. (To prevent won ton skins from drying
> out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in
> center of each won ton skin. Moisten edges with water; fold in half to
> form triangle, pressing edges to seal. Pull bottom corners down and
> overlap slightly; moisten one corner and press to seal. Lightly spray
> baking sheet with vegetable coating. Arrange rangoon on sheet and lightly
> spray to coat. Bake in 425 degree oven for 12 to 15 minutes, or until
> golden brown. Serve hot with sweet-sour sauce or mustard sauce.
>
> Makes 48 appetizers.
>
> NOTE: Rangoon can also be fried in oil - the person from whom I got the
> recipes said they taste better fried.
I never made this either, because it didn't have the Curry flavor I
was looking for at the time. I eventually asked the owner of the
restaurant what was in there, and he obliged!!!
The Crab Rangoon I am accustomed to is a yellow, cheesy filling with
shredded crab meat wrapped in a won-ton wrapper and deep fried.
He gave me a description, but no recipe:
Melt Creme Cheese and Danish Havarti (He said: "Some imported
Danish Cheese") over low heat till creamy. Add some curry powder
(I suspect they used paste at the Thai restaurant) until the
cheese has a definite curry flavor. Add the crabmeat and let
cool slightly.
Take a won-ton wrapper in your palm, forming a bowl. Put a glob
of cheese mixture on the wrapper (not too much, but don't skimp)
and gather the corners to make a little bag. I call this the
"Crab Bomb". Now (very important!) refridgerate the bombs until
the chese is solid.
Heat your oil to the usual temperature for frying won-tons (I
can't remember what is normally used -- he mentioned *low heat*,
but if that's compared to the 700 degrees Farenheit they usually
use...) Fry the bombs until golden and serve with a fruity sweet
and sour sauce.
Sorry I don't have more exact directions. When I make them next,
I'll pay attention to what I'm doing and let y'all know. :-)
-danr
Dan Rittersdorf danr@travis.ssd.csd.harris.com