Crab Rangoon...

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Mon 15 May 2006 12:10:17p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

I mixed:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic)
5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

http://tinypic.com/ztvs47.jpg
http://i1.tinypic.com/ztvtko.jpg

Well worth the effort. ;-)

I'll be doing it again for sure, but next time I want to try some fresh
chopped shrimp and make shrimp rangoon.

I still have 1 more lb. of crab meat in the freezer tho'. <G>

Those look scrumptious!

Danke! :-)
They were indeed... I always liked them at chinese Sunday buffets, but
mine IMHO were better. I added more crab meat for one thing. <G>
--
Peace!
Om

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

On Mon 15 May 2006 01:15:57p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Mon 15 May 2006 12:10:17p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

I did end up making the crab rangoon over the weekend like I'd
promised myself. :-) It's a lot of work but well worth it!

I mixed:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic) 5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

http://tinypic.com/ztvs47.jpg http://i1.tinypic.com/ztvtko.jpg

Well worth the effort. ;-)

I'll be doing it again for sure, but next time I want to try some
fresh chopped shrimp and make shrimp rangoon.

I still have 1 more lb. of crab meat in the freezer tho'. <G>

Those look scrumptious!

Danke! :-)
They were indeed... I always liked them at chinese Sunday buffets, but
mine IMHO were better. I added more crab meat for one thing. <G>

And for another, they were more freshly prepared and fried. The ones on a
buffet have usually been sitting a bit. Your's also look more delicate
than most I see at buffets.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Mon 15 May 2006 01:15:57p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Mon 15 May 2006 12:10:17p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> I did end up making the crab rangoon over the weekend like I'd
> promised myself. :-) It's a lot of work but well worth it!
>
> I mixed:
>
> 1 lb. fresh frozen shredded crab meat
> 1 lb. cream cheese
> 5 cloves minced deep fried garlic (a decent substitute for roasted
> garlic) 5 spears fresh asparagus, chopped fine
> a generous sprinkling of dried dill weed
>
> Placed into won ton wrappers and deep fried for 1 minute or so.
>
> http://tinypic.com/ztvs47.jpg http://i1.tinypic.com/ztvtko.jpg
>
> Well worth the effort. ;-)
>
> I'll be doing it again for sure, but next time I want to try some
> fresh chopped shrimp and make shrimp rangoon.
>
> I still have 1 more lb. of crab meat in the freezer tho'. <G>

Those look scrumptious!

Danke! :-)
They were indeed... I always liked them at chinese Sunday buffets, but
mine were better. I added more crab meat for one thing. <G>

And for another, they were more freshly prepared and fried. The ones on a
buffet have usually been sitting a bit. Your's also look more delicate
than most I see at buffets.

Thanks! :-)
I filled them as much as they were able to take.
They were delightfully light and fluffy......

Just about anything deep fried deteriorates on sitting.
--
Peace!
Om

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

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Mon 15 May 2006 01:15:57p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Mon 15 May 2006 12:10:17p, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > I did end up making the crab rangoon over the weekend like I'd
> > promised myself. :-) It's a lot of work but well worth it!
> >
> > I mixed:
> >
> > 1 lb. fresh frozen shredded crab meat
> > 1 lb. cream cheese
> > 5 cloves minced deep fried garlic (a decent substitute for roasted
> > garlic) 5 spears fresh asparagus, chopped fine
> > a generous sprinkling of dried dill weed
> >
> > Placed into won ton wrappers and deep fried for 1 minute or so.
> >
> > http://tinypic.com/ztvs47.jpg http://i1.tinypic.com/ztvtko.jpg
> >
> > Well worth the effort. ;-)
> >
> > I'll be doing it again for sure, but next time I want to try some
> > fresh chopped shrimp and make shrimp rangoon.
> >
> > I still have 1 more lb. of crab meat in the freezer tho'. <G>
>
> Those look scrumptious!

Danke! :-)
They were indeed... I always liked them at chinese Sunday buffets, but
mine were better. I added more crab meat for one thing. <G>

And for another, they were more freshly prepared and fried. The ones on
a
buffet have usually been sitting a bit. Your's also look more delicate
than most I see at buffets.

Thanks! :-)
I filled them as much as they were able to take.
They were delightfully light and fluffy......

Just about anything deep fried deteriorates on sitting.

Damn, those look great. You have inspired me to go out and buy wonton
wrappers.

And of course, they would be way better than the buffet stuff - home cooking
usually is!

Elaine

In article <[email hidden]>,

elaine said:

Damn, those look great. You have inspired me to go out and buy wonton
wrappers.

Thank you! :-)

Quoted message said:

And of course, they would be way better than the buffet stuff - home cooking
usually is!

Hot and fresh...... crispier/crunchier. Yum!
--
Peace!
Om

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

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

Very impressive, Im not that talented, those are very nice looking!

Sounds good, but is it customary to put garlic and asparagus in Crab
Rangoon, or was that your variation? I think the rangoon I've had was
just crab, cream cheese and green onions?

Denise in NH

In article <[email hidden]>,

Juice said:

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

Very impressive, Im not that talented, those are very nice looking!

Thanks! :-)
They are time consuming, but not difficult...
Mom taught me to make won tons when I was a little kid and I used to
help her assemble pork ones.

Just put a small glop of stuff in the middle of the wrapper, then wet
the edges of the wrapper with a wetted finger.

Fold over and press firmly all the way around.

That's it!

When you have a pile of them, mom used to use the pork ones to make won
ton soup in a light chicken stock base, but these were just dropped into
the fry daddy for 3 minutes.

It really is very easy!
--
Peace!
Om

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

In article <[email hidden]>,

(Denise in NH) said:

Sounds good, but is it customary to put garlic and asparagus in Crab
Rangoon, or was that your variation? I think the rangoon I've had was
just crab, cream cheese and green onions?

Denise in NH

Yes, it is a variation. :-)
I make stuff the way _I_ like it.
I rarely ever follow "standard" recipes. <G>

I just really did not want any onion flavor with the crab meat.
It does not appeal to me but I have found that a small amount of garlic
used with crab or shrimp enhances it, as does dill weed.
--
Peace!
Om

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

OmManiPadmeOmelet said:

In article <[email hidden]>,

Juice said:

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

Very impressive, Im not that talented, those are very nice looking!

Thanks! :-)
They are time consuming, but not difficult...
Mom taught me to make won tons when I was a little kid and I used to
help her assemble pork ones.

Just put a small glop of stuff in the middle of the wrapper, then wet
the edges of the wrapper with a wetted finger.

Fold over and press firmly all the way around.

That's it!

When you have a pile of them, mom used to use the pork ones to make won
ton soup in a light chicken stock base, but these were just dropped into
the fry daddy for 3 minutes.

It really is very easy!

daaam and you're congenial too?...

I bet you just love hosting at home.

"I'd like you to meet OmManiPadmeOMelet (my weird face 🙂 ? - The
author of The New York Times® Best Seller "HOSTING @ HOME" GIVE IT UP
WOOOOOOOOOO!!!, I Said give it UP! WOOOOOOOOOOOO!!!"
~
"I've been craving seafood, I want to boil up a big pot of crabs,
lobsters, oysters, corn on the cob and hush puppies.. and maybe a cold
heineken or two, what type of OLD BAY (sounds like obey) do you
recommend?"

and you say! "Fry daddy's and mamma's are the bomb!"

"BulletProof" <[email hidden]> wrote in message
news:[email hidden]...

OmManiPadmeOmelet said:

In article <[email hidden]>,

Juice said:

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd

promised

Quoted message said:

Quoted message said:

Quoted message said:

myself. :-) It's a lot of work but well worth it!

Very impressive, Im not that talented, those are very nice looking!

Thanks! :-)
They are time consuming, but not difficult...
Mom taught me to make won tons when I was a little kid and I used to
help her assemble pork ones.

Just put a small glop of stuff in the middle of the wrapper, then wet
the edges of the wrapper with a wetted finger.

Fold over and press firmly all the way around.

That's it!

When you have a pile of them, mom used to use the pork ones to make won
ton soup in a light chicken stock base, but these were just dropped into
the fry daddy for 3 minutes.

It really is very easy!

daaam and you're congenial too?...

I bet you just love hosting at home.

"I'd like you to meet OmManiPadmeOMelet (my weird face 🙂 ? - The
author of The New York Times® Best Seller "HOSTING @ HOME" GIVE IT UP
WOOOOOOOOOO!!!, I Said give it UP! WOOOOOOOOOOOO!!!"
~
"I've been craving seafood, I want to boil up a big pot of crabs,
lobsters, oysters, corn on the cob and hush puppies.. and maybe a cold
heineken or two, what type of OLD BAY (sounds like obey) do you
recommend?"

and you say! "Fry daddy's and mamma's are the bomb!"

Broil the lobster. Boiling does not do it justice.

Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Juice said:

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd

promised

Quoted message said:

Quoted message said:

Quoted message said:

myself. :-) It's a lot of work but well worth it!

Very impressive, Im not that talented, those are very nice looking!

Thanks! :-)
They are time consuming, but not difficult...
Mom taught me to make won tons when I was a little kid and I used to
help her assemble pork ones.

Just put a small glop of stuff in the middle of the wrapper, then wet
the edges of the wrapper with a wetted finger.

Fold over and press firmly all the way around.

That's it!

When you have a pile of them, mom used to use the pork ones to make won
ton soup in a light chicken stock base, but these were just dropped into
the fry daddy for 3 minutes.

It really is very easy!
--

You should send Barry a frydaddy. He has no stove.

Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

(snip)

Quoted message said:

I'll be doing it again for sure, but next time I want to try some fresh
chopped shrimp and make shrimp rangoon.

I still have 1 more lb. of crab meat in the freezer tho'. <G>
--
Peace!
Om

Sounds yummy!! Egg (and spring) rolls are the same way, I think!
Home-made versions are (almost!) always a lot tastier than any
restaurant version, and home-made versions of nearly anything always use
more quantities of the choice "ingredients" than restaurants do, I think
(?).

Sky

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

elaine said:

Damn, those look great. You have inspired me to go out and buy wonton
wrappers.

Thank you! :-)

Quoted message said:

And of course, they would be way better than the buffet stuff - home
cooking
usually is!

Hot and fresh...... crispier/crunchier. Yum!

I agree, they look fantastic. Did you use a dipping sauce? Of what sort?

Regards,
Dave W.

BulletProof said:

"I've been craving seafood, I want to boil up a big pot of crabs,
lobsters, oysters, corn on the cob and hush puppies.. and maybe a cold
heineken or two, what type of OLD BAY (sounds like obey) do you
recommend?"

Just did a crawfish boil. Bugs, white corn and creamer potatoes.

Have you tried Zatarain's Crab Boil, I prefer it to Old Bay?
--
Pan Ohco
I would like to see the bottom of my monitor, but I have cats.

In article <[email hidden]>,

Skyhooks said:

OmManiPadmeOmelet said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

(snip)

Quoted message said:

I'll be doing it again for sure, but next time I want to try some fresh
chopped shrimp and make shrimp rangoon.

I still have 1 more lb. of crab meat in the freezer tho'. <G>
--
Peace!
Om

Sounds yummy!! Egg (and spring) rolls are the same way, I think!
Home-made versions are (almost!) always a lot tastier than any
restaurant version, and home-made versions of nearly anything always use
more quantities of the choice "ingredients" than restaurants do, I think
(?).

Sky

I've not tried making spring rolls yet.
I'd have to go and get the larger wrappers. :-)

Thanks for the idea!
--
Peace!
Om

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

In article <[email hidden]>,

Dave W said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

elaine said:

Damn, those look great. You have inspired me to go out and buy wonton
wrappers.

Thank you! :-)

Quoted message said:

And of course, they would be way better than the buffet stuff - home
cooking
usually is!

Hot and fresh...... crispier/crunchier. Yum!

I agree, they look fantastic. Did you use a dipping sauce? Of what sort?

Regards,
Dave W.

I make a dipping sauce of:

Hoisin
Soy
Oyster
Sesame oil
Mustard

Just a bit of each, mostly soy sauce.
--
Peace!
Om

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

On Mon, 15 May 2006 14:10:17 -0500, in rec.food.cooking,
OmManiPadmeOmelet <[email hidden]> hit the crackpipe and
declared:

Quoted message said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

I mixed:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic)
5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

http://tinypic.com/ztvs47.jpg
http://i1.tinypic.com/ztvtko.jpg

Wow, those look really good, thanks for the idea. I hate those
takeout rangoons that have been sitting around in a steamtable for
74983743984732890 hours. I never would have thought to add asparagus,
nice!

projectile vomit chick said:

On Mon, 15 May 2006 14:10:17 -0500, in rec.food.cooking,
OmManiPadmeOmelet <[email hidden]> hit the crackpipe and
declared:

Quoted message said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

I mixed:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic)
5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

http://tinypic.com/ztvs47.jpg
http://i1.tinypic.com/ztvtko.jpg

Wow, those look really good, thanks for the idea. I hate those
takeout rangoons that have been sitting around in a steamtable for
74983743984732890 hours. I never would have thought to add asparagus,
nice!

No. Not nice. A horrible idea. It's nasty enough that a lot of
people put scallions in them, or other nasty green [censored] like bok choy.
Luckily, the local takeeoutee near here does not. Also, a 1:1 ratio of
crab:cream cheese is a bit much.

This seems more like it:
http://www.razzledazzlerecipes.com/quickneasy/appetizers/crab-rangoon.htm

--Bryan