Crab Rangoon II

Name: Crab Rangoon II
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 1 medium head bok choy, chopped; 170 grams crab meat, drained; 227 grams package cream cheese, softened; 1 clove garlic, minced; 946 milliliters oil for frying; 2 Tbsps minced onion; 2 Tbsps chopped snow peas; 1 Tbsp soy sauce; 1 Tbsp vegetable oil; 397 grams package small won ton wrappers

Crab Rangoon II might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 10. One serving contains 317 calories, 10g of protein, and 20g of fat. A mixture of snow peas, crab meat, cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).

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Cooking Oil

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Sauce Pan

Heat 1 tablespoon vegetable oil in a large skillet.

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Vegetable Oil

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Frying Pan

Add garlic and onion, and saute for 2 minutes.

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Garlic

Onion

Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.

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Bok Choy

Snow Peas

In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.

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Cream Cheese

Soy Sauce

Vegetable

Water

Crab

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Mixing Bowl

In batches, fry the dumplings in the prepared oil until golden brown.

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Cooking Oil

Drain on paper towels.

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Paper Towels

Equipment

Ingredients

Servings:

1medium head

bok choy, chopped 170grams

crab meat, drained 227grams

package cream cheese, softened 1clove

garlic, minced 946milliliters

oil for frying 2Tbsps

minced onion 2Tbsps

chopped snow peas 1Tbsp

soy sauce 1Tbsp

vegetable oil 397grams

package small won ton wrappers

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 Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.