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Crab Rangoon Recipe

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This recipe for Crab Rangoon, by , is from The Young/Brock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pamela Snyder
Added: Saturday, June 16, 2007


1/2 small red onion
2 tablespoons pickled jalapeno pepper slices
4 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon hot sauce or to taste
1 (1-pound) can claw crab meat, picked over to remove any pieces of shell
30 (6-by-6-inch) won-ton wrappers (or round ones, if available)
1/3 cup canola or vegetable oil

Preheat oven to 200 degrees.

In a food processor fitted with the metal blade, combine the red onion and jalapeno peppers. Use on/off pulses until finely chopped, scraping down the side of the bowl as needed. Add the cream cheese, salt, pepper and hot sauce. Pulse again until well combined. Scrape down the side as needed. Transfer the mixture to a large bowl. Add the crab meat and mix well with the spatula to blend. Set aside.

Fill a small bowl with water. Set aside.

Use a large round cookie or biscuit cutter to cut a circle out of one won-ton wrapper. (If using round wrappers, skip this step.) Place 1 tablespoon crab mixture in the center. Dip your fingers in the water, then dampen the edge of the won-ton circle.

Fold one side of the won ton over the crab, creating a half moon. Gently press the edges together, then use a fork to crimp them. Alternatively, Asian markets have won-ton or dumpling presses, which fold and seal them for you. Repeat with remaining ingredients.

Heat the oil in a large, deep skillet over medium-high heat until it shimmers. Add the dumplings three or four at a time and fry, using tongs to turn as needed, 30 seconds per side until lightly browned and crispy on all sides.

Personal Notes:
Personal Notes:
Very easy to make........




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