Some days, I have to pinch myself to make sure I’m not dreaming. When it comes to edibles, I feel like I have the whole world in front of me. So many things to taste, so many flavors to savor!
Why am I waxing poetic (almost)? Yesterday, I came across this recipe from Saveur for Crab Rangoon. I printed it out, and gave it to Ward. All I said was, “I’d really like to try this.”
Tonight, he came into the office with a huge platter of … yes, that’s right! Crab rangoon!
They don’t look the same as the nice neat bundles in the Saveur article - we didn’t have wonton wrappers on hand, so Ward used spring roll wrappers, which are much larger. He wrapped a few the traditional wonton way, and decided it would work much better as a rectangular bundle.
It was a little bit difficult deep frying them in batches, because they were on the large side, but they turned out perfectly (the triangular ones are at the front, and the rectangular bundles are at the back):
The texture of the wrapping was wonderful - just the right blend of chewiness and crispiness. The creamy filling was an interesting contrast to the fried wrap; you kind of expect something traditionally Asian, and the cream cheese and crab filling most definitely is not traditionally Asian.
All in all, though, they’re a fun snack to whip up. I can see us serving these at a party - tonight, they were all gone in next to no time.
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November 10th, 2008 at 7:34 pm
ohhh. i noticed that recipe too and really wanted to make it. who cares if the shape is off? it’s what’s inside that matters!
November 10th, 2008 at 8:36 pm
Absolutely! And this was quite good. I actually think the spring roll wrappers stood up to the deep frying a lot better than wonton wrappers would. (That’s our official excuse, anyway!)
November 17th, 2008 at 11:05 pm
[…] to Ward, chances are extremely good that what I’ve discovered gets made, as a snack. These Crab rangoon steered me in the right […]