on good eats tuesday v.2...

After my lousy weekend I wasn't able to do what I had originally planned for this weeks feature so I decided to do something fun & easy and something I've been wanting to make for a super long time. Crab Rangoons!! We love rangoons and every time we order from our local Chinese Take-Out restaurant we always get an order of crab rangoons. It's a must! Well, now you can just make them in the comfort of your own home. Hurrah!


Ingredients: makes about 20 
1 can crab meat (or you can use 6oz of imitation crab if you'd like)
1 block of cream cheese
4-5 green onions, diced
1 teaspoon soy sauce
1 tablespoon powdered sugar 
a pinch of salt 
won ton wraps
1 tablespoon melted butter

Add first six ingredients to a mixing bowl and mix. I used my old hand mixer to make things go a bit quicker. Yes, it's really that simple!

Next all you have to do is construct the mouth watering bites. I bought a pack of won ton wraps at Wegmans in the "Asian" isle. However if you're not cool like me and don't have a Wegmans I'm sure you can find them in any Asian supermarket or specialty food store. Lay the wrap down on a flat surface and place a dollop of the mixture right in the center. Have a little bowl of cold water next to you and dip your fingers in the water and moisten the edges of the square. You can kind of see the sheen of the water in the above square. This in turn with help the dough stick together. You can form the rangoon into two different shapes. First you can take the bottom corner and fold it up to the top corner making a triangle. 

Once you make the triangle then pinch all the seams together and your done! The other shape you can make is, what I like to call, the pouch. Forget technical terms here my friend. Here it's called the pouch. 

This one takes a little bit more time but really it's done the same way. Grab all the corners and join them at the top. It will automatically form into a pouch and then pinch all the seams together. Don't forget the step with the water because what's really helps the seams stick together. 

Put these bad boys on a baking sheet then brush some melted butter on top and bake for about 12-15 minutes. I chose to bake them. Baking is just one option, you can also deep fry them. I just was looking for the healthiest route.

When done, pull them out and they should have a nice golden brown look. Two things to watch out for: First, make sure you don't over fill the rangoons because otherwise they will spill out when baking, I know because a few of mine decided to overflow. Secondly, these are really great warm but beware that the filling will still be hot before you try to take a bite! Yikes. I learned this first had also. Burnt. Mouth. Not. Fun.

These gems are great for an appetizer or you can have them as a side like us with our vegetable stir-fry :) Hope you enjoyed this weeks installment of Good Eats Tuesday. Check back next week for a really sweet treat!!

♥A.