Crab Rangoon
Crab Rangoon might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 62 calories. This pescatarian recipe serves 30. A mixture of crabmeat, philadelphia chive & onion cream cheese spread, oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
Heat oil in medium skillet or wok to 360F.
Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once.
Remove from skillet with slotted spoon; drain on paper towels.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
![7Cellars Elway's Reserve Chardonnay]()
7Cellars Elway's Reserve Chardonnay
The 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.