Wednesday, June 1, 2011
One of my favorite things to order from the Chinese food place is Crab Rangoon. Little deep-fried pockets of cream cheese-y crabby deliciousness. I usually end up eating most of them and then feeling like a fat cow for the rest of the night.
In my previous post I mentioned we picked up a mountain of blue crabs. I decided to try my hand at making some crab rangoon with some of the crab meat. I stumbled on a few baked recipes, and thought that would be a nice alternative to drenching them in hot oil.
You can find the recipe I followed here. It was a little tedious to fill and seal each pocket, but sooooo worth it. And the butter brushed on top really made them perfect. Nice and golden, crispy, buttery....mmm. I dipped them in a Thai chili sauce that I had in the fridge just waiting for a purpose in life.
I can't wait to make more!