Crab Rangoon next weekend?

OmManiPadmeOmelet said:

Any other suggestions/ideas? :-)

Search for "Trader Vic Crab Rangoon Recipe" and you'll be fine.

Keep the oil temp at 325F. I find higher temperatures cause the
cream cheese to expand too quickly and explode through the
wrappers.

-sw

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

Any other suggestions/ideas? :-)

Search for "Trader Vic Crab Rangoon Recipe" and you'll be fine.

Keep the oil temp at 325F. I find higher temperatures cause the
cream cheese to expand too quickly and explode through the
wrappers.

-sw

There is no temp. control in a fry daddy, but I'll keep that in mind. ;-)
Maybe limiting the amount of filling might help?

Thanks for the recipe idea!
I'll check it out.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

On Mon, 08 May 2006 20:41:41 -0500, OmManiPadmeOmelet
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Any other suggestions/ideas? :-)

My favorite (and easy) crab rangoon recipe, which I got from this ng
(and failed to get the proper attribute, many apologies):

@@@@@ Now You're Cooking! Export Format

Crab Rangoon

appetizers

1 package won-ton wrappers
1 8 oz. cream cheese
1 ounce crabmeat
1 teaspoon soy sauce
1 tablespoon green onion; chopped
oil for deep frying

Stir cream cheese until softened. Add remaining ingredients and mix
well. Put 1 T. of mixture in center of the won-ton wrapper and pinch 4
corners together. Deep fry until golden over medium heat, about 1 - 2
mins.

Contributor: RFC

Yield: 12 servings

Preparation Time: 0:00

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

OmManiPadmeOmelet said:

In article <[email hidden]>,
Steve Wertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Keep the oil temp at 325F. I find higher temperatures cause the
cream cheese to expand too quickly and explode through the
wrappers.

There is no temp. control in a fry daddy

Bummer. Then if it get too hot, just add some cold water.

Seriosuly, though. Consider freezing them before you fry 'em.
This will slow it down a little.

-sw

OmManiPadmeOmelet said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one
8oz. package of crab meat and mix it with one 8 oz. package of cream
cheese, add 1 or 2 cloves of garlic and, rather than go buy some
green onions, I have 1 large leek on hand so was just going to take a
little bit of that and mince it up for color and onion flavor. (I'm
going to use some of the green part as I want the color and a coarser
texture)

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Any other suggestions/ideas? :-)

TIA!

Sounds good to me just as is. Just don't overfill the wonton wrappers.
It's tempting to do but then makes folding and sealing them difficult 🙂

Jill

In article <[email hidden]>,

Terry Pulliam Burd said:

On Mon, 08 May 2006 20:41:41 -0500, OmManiPadmeOmelet
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Any other suggestions/ideas? :-)

My favorite (and easy) crab rangoon recipe, which I got from this ng
(and failed to get the proper attribute, many apologies):

@@@@@ Now You're Cooking! Export Format

Crab Rangoon

appetizers

1 package won-ton wrappers
1 8 oz. cream cheese
1 ounce crabmeat
1 teaspoon soy sauce
1 tablespoon green onion; chopped
oil for deep frying

Stir cream cheese until softened. Add remaining ingredients and mix
well. Put 1 T. of mixture in center of the won-ton wrapper and pinch 4
corners together. Deep fry until golden over medium heat, about 1 - 2
mins.

Contributor: RFC

Yield: 12 servings

Preparation Time: 0:00

Terry "Squeaks" Pulliam Burd

Groovy, thanks!
Sounds similar to what I'd planned except I was going to use a LOT more
crab meat since I have to thaw the entire 8 oz. package. :-)

I wonder how Oyster sauce would go in place of soy sauce?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
Steve Wertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Keep the oil temp at 325F. I find higher temperatures cause the
cream cheese to expand too quickly and explode through the
wrappers.

There is no temp. control in a fry daddy

Bummer. Then if it get too hot, just add some cold water.

Yah. Right. ;-)

I'm sure that 2nd and 3rd degree burns would look good on my arms and
face? But I know you were just joking. Be careful! This list is read by
newbies that lurk in the background and they might take that seriously...

I will occasionally test the oil to make sure it's hot enough by
dropping a single drop of water into it, but that's it.

I was informed by a co-worker last night that the deluxe Fry daddy at
Wal-mart comes with a glass lid and a temp. control. Mine is the small 4
cup and came with a plastic snap on lid for oil storage. <G>

Jess' says she cooks _everything_ using that pot, including beans, soups
and even rice. Fascinating!

Quoted message said:

Seriosuly, though. Consider freezing them before you fry 'em.
This will slow it down a little.

That is an excellent idea, thanks!

Quoted message said:

-sw

--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

OmManiPadmeOmelet said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Leave out the leek/green onion and use minimal garlic. Some salt and a
tiny bit of msg?

Quoted message said:

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Do you use egg to seal the wrappers?
Homemade crab rangoon, heavy on the real crabmeat is a real treat.

Quoted message said:

Any other suggestions/ideas? :-)

--Bryan

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one
8oz. package of crab meat and mix it with one 8 oz. package of cream
cheese, add 1 or 2 cloves of garlic and, rather than go buy some
green onions, I have 1 large leek on hand so was just going to take a
little bit of that and mince it up for color and onion flavor. (I'm
going to use some of the green part as I want the color and a coarser
texture)

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Any other suggestions/ideas? :-)

TIA!

Sounds good to me just as is. Just don't overfill the wonton wrappers.
It's tempting to do but then makes folding and sealing them difficult 🙂

Jill

Thanks!
It's been a few years since I made Won Tons with mom but I remember how
tender those wrappers can be... Thanks for the reminder. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

Food Snob said:

OmManiPadmeOmelet said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Leave out the leek/green onion and use minimal garlic. Some salt and a
tiny bit of msg?

Yeah, too much garlic can overwhelm seafood such as crab and shrimp, but
just the right amount can enhance it.

I'd also considered a little bit of chopped baby spinach for the green
color as I'm not so sure I really want much of an onion flavor in it.
That's a second reason (other than the fact that it's already in the
'frige) that I was considering a bit of leek instead of green onion.

The flavor is milder.

As for salt, I'll taste the crab meat first. Odds are it's already going
to be salty. It's not raw meat, or at least I don't think it is. This is
the first time purchasing this particular product and a lot of the info'
on it is in chinese. <G>

Quoted message said:

Quoted message said:

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Do you use egg to seal the wrappers?

Never have in the past. Mom always had us just use a finger wetted with
water.

Quoted message said:

Homemade crab rangoon, heavy on the real crabmeat is a real treat.

That's the idea. <G> I was lucky to find fresh frozen crab meat. I'd
MUCH rather use that then canned unless I wanted to pick my own from a
fresh crab, but this will be easier.

Quoted message said:

--Bryan

Thanks!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
Steve Wertz <[email hidden]> wrote:

Quoted message said:

> Keep the oil temp at 325F. I find higher temperatures cause the
> cream cheese to expand too quickly and explode through the
> wrappers.

There is no temp. control in a fry daddy

Bummer. Then if it get too hot, just add some cold water.

Yah. Right. ;-)

I'm sure that 2nd and 3rd degree burns would look good on my arms and
face? But I know you were just joking. Be careful! This list is read
by newbies that lurk in the background and they might take that
seriously...

I will occasionally test the oil to make sure it's hot enough by
dropping a single drop of water into it, but that's it.

Quoted message said:

Seriosuly, though. Consider freezing them before you fry 'em.
This will slow it down a little.

That is an excellent idea, thanks!

That is NOT an excellent idea. Freezing creates ice crystals (I'm not
talking about freezer burn, here). Dropping frozen wontons into the small
deep fryer you have... you'd better stand back when you do!

Since you are enjoying this thing so much, you might consider getting the
larger one that your friend recommended. I had something similar; I don't
think it was the Fry Daddy brand but it was a cooker/roaster/deep fryer. It
disappeared in the process of my divorce, as did so many of my other kitchen
appliances. LOL

Jill

OmManiPadmeOmelet said:

Groovy, thanks!
Sounds similar to what I'd planned except I was going to use a LOT more
crab meat since I have to thaw the entire 8 oz. package. :-)

I wonder how Oyster sauce would go in place of soy sauce?

Osyster sauce or worchestershire sauce will be better than the
soy, IMO.

-sw

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Steve Wertz said:

On Mon, 08 May 2006 21:34:40 -0500, OmManiPadmeOmelet wrote:

> In article <[email hidden]>,
> Steve Wertz <[email hidden]> wrote:

>> Keep the oil temp at 325F. I find higher temperatures cause the
>> cream cheese to expand too quickly and explode through the
>> wrappers.
>
> There is no temp. control in a fry daddy

Bummer. Then if it get too hot, just add some cold water.

Yah. Right. ;-)

I'm sure that 2nd and 3rd degree burns would look good on my arms and
face? But I know you were just joking. Be careful! This list is read
by newbies that lurk in the background and they might take that
seriously...

I will occasionally test the oil to make sure it's hot enough by
dropping a single drop of water into it, but that's it.

Quoted message said:

Seriosuly, though. Consider freezing them before you fry 'em.
This will slow it down a little.

That is an excellent idea, thanks!

That is NOT an excellent idea. Freezing creates ice crystals (I'm not
talking about freezer burn, here). Dropping frozen wontons into the small
deep fryer you have... you'd better stand back when you do!

You don't freeze them for months, you freeze them for an hour or
two.

And even if you were to freeze them for longer and ice crystals
develop, simply brush them off. Simple logic - something that s
not exactly your specialty.

Sheesh. And blondes wonder why they get such a bad rap.

-sw (with apologies to the smart blondes)

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Steve Wertz said:

On Mon, 08 May 2006 21:34:40 -0500, OmManiPadmeOmelet wrote:

> In article <[email hidden]>,
> Steve Wertz <[email hidden]> wrote:

>> Keep the oil temp at 325F. I find higher temperatures cause the
>> cream cheese to expand too quickly and explode through the
>> wrappers.
>
> There is no temp. control in a fry daddy

Bummer. Then if it get too hot, just add some cold water.

Yah. Right. ;-)

I'm sure that 2nd and 3rd degree burns would look good on my arms and
face? But I know you were just joking. Be careful! This list is read
by newbies that lurk in the background and they might take that
seriously...

I will occasionally test the oil to make sure it's hot enough by
dropping a single drop of water into it, but that's it.

Quoted message said:

Seriosuly, though. Consider freezing them before you fry 'em.
This will slow it down a little.

That is an excellent idea, thanks!

That is NOT an excellent idea. Freezing creates ice crystals (I'm not
talking about freezer burn, here). Dropping frozen wontons into the small
deep fryer you have... you'd better stand back when you do!

I've put partially frozen potstickers in there, but I lower them in with
the slotted spoon rather than dropping them in, but that's a very valid
warning. :-)

Quoted message said:

Since you are enjoying this thing so much, you might consider getting the
larger one that your friend recommended.

Oh I am considering it, just not sure of the oil usage. But, peanut oil
is only $8.00 per gallon here.

Quoted message said:

I had something similar; I don't
think it was the Fry Daddy brand but it was a cooker/roaster/deep fryer. It
disappeared in the process of my divorce, as did so many of my other kitchen
appliances. LOL

Jill

Bummer. :-(

I'm going to look at the appliances at Wal-mart and Target and see what
is there, and do a few on line searches too to see what is available.
Thanks for that idea!

It's interesting to me that when I fry chicken drumsticks in there, I
use such a very light coating rather than a batter/breading so it has
just a very toothsome crispness to it and does not come out greasy.

In fact, it appears (like the bacon) to cook fat OUT of the chicken so I
have to be careful.

My oil level is higher after I'm done than when I started. :-)

Does not have to be high fat cooking if you do it right, or so it
appears!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

Groovy, thanks!
Sounds similar to what I'd planned except I was going to use a LOT more
crab meat since I have to thaw the entire 8 oz. package. :-)

I wonder how Oyster sauce would go in place of soy sauce?

Osyster sauce or worchestershire sauce will be better than the
soy, IMO.

-sw

More flavor... and I have both on hand. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Food Snob said:

OmManiPadmeOmelet said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Leave out the leek/green onion and use minimal garlic. Some salt and a
tiny bit of msg?

Yeah, too much garlic can overwhelm seafood such as crab and shrimp, but
just the right amount can enhance it.

I'd also considered a little bit of chopped baby spinach for the green
color as I'm not so sure I really want much of an onion flavor in it.
That's a second reason (other than the fact that it's already in the
'frige) that I was considering a bit of leek instead of green onion.

The flavor is milder.

The finely chopped spinach sounds much better.

Quoted message said:

As for salt, I'll taste the crab meat first. Odds are it's already going
to be salty. It's not raw meat, or at least I don't think it is. This is
the first time purchasing this particular product and a lot of the info'
on it is in chinese. <G>

Quoted message said:

Quoted message said:

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Do you use egg to seal the wrappers?

Never have in the past. Mom always had us just use a finger wetted with
water.

Quoted message said:

Homemade crab rangoon, heavy on the real crabmeat is a real treat.

That's the idea. <G> I was lucky to find fresh frozen crab meat. I'd
MUCH rather use that then canned unless I wanted to pick my own from a
fresh crab, but this will be easier.

Canned crab isn't very good. I think I'd actually rather have than
imitation crab stuff than canned. Frozen is fine for crab rangoon.

Quoted message said:

Quoted message said:

--Bryan

Thanks!
--
Peace!
Om

--Bryan

OmManiPadmeOmelet said:

I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Any other suggestions/ideas? :-)

Here's a recipe that Crash and I developed, based on the standard crab
rangoon recipe that is virtually everywhere on the 'net and ngs. Far
more flavorful than anything else we've ever tried. We use shrimp,
but I *supppose* you could slum it and use crab. <G>

* Exported from MasterCook *

Shrimp Rangoon

Recipe By 😄amsel in dis Dress and Crasharooni
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)

In medium bowl, combine all ingredients except won ton wrappers and
mix until well blended.

Using a pastry brush, moisten edges of won ton wrapper with water.
Place scant teaspoon of filling in center of won ton wrapper. Bring
opposite points together above the filling. Do the same with the
remaining two points. Seal the edges thoroughly. Should look like a
square version of a Hershey's kiss.

Fry in deep fryer at 350°F until golden brown.

May be frozen until needed.

Cuisine:
"Fusion"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 52 Calories; 3g Fat (48.3%
calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber;
12mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve plain, or with seafood cocktail sauce.

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

Since you are enjoying this thing so much, you might consider getting the
larger one that your friend recommended.

Oh I am considering it, just not sure of the oil usage. But, peanut oil
is only $8.00 per gallon here.

When I deep-fry, it's almost always in my cast iron wok. I go for a
shallow deep-fry (gotta love a good oxymoron) so I don't use a lot of
oil, but the surface area is large, so I can fry a lot of wontons,
etc. at one time. The heavy cast iron holds the heat quite well. Boy,
that wok. Great all-purpose cooking item.

If you decide you want one, they're available by Froogling
(www.froogle.com) "cast iron wok"

Mine's a 12 inch Joyce Chen, 10 pounds. There's another brand out
there that looks pretty similar. I like having a little handle on
each side. You may like a long handle on one side, but for me, that's
cumbersome, and does not contribute well to the storage process.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC