Apparently crab rangoon is quite the popular appetizer at Chinese restaurants in America. I’ve never discovered crab rangoon on a menu here in Vancouver, but on a trip to Chicago last year, I saw it on every Chinese restaurant menu we saw.
For some reason I find saying “crab rangoon” immensely hilarious. Whenever we pass by a random Chinese restaurant in the states, I drag Mike over, point and the menu and yell out “CRAB RANGOON!” like a five year old.
In Chicago, saying “crab rangoon” over and over again reminded me of the name of the bad guy in Batman Begins. For the life of me I couldn’t remember what his name was. Even though I kept pestering Mike, he refused to tell me. Then, in a moment of brilliance at dinner, my brain synapses flashed and I remembered: Batman’s mortal enemy is Ra’s al Ghul! Is it just me, or does Ra’s al Ghul’s name sound suspiciously like crab rangoon?
Ra’s al Ghul aside, I knew I had to make crab rangoon one day. I found this super easy recipe on kraft.com and went to town. Instead of the canned crab, I bought fresh. I also dialled down the cream cheese and added sriracha for kick. The rangoons came out perfect: addictive crisp cups filled with creamy, spicy, crabby insides.
Crab Rangoon Recipe adapted from kraft.com
yield: 12 rangoons
- 12 wonton wrappers
- 1/2 cup fresh crab or 1/2 can white crab meat, drained and flaked
- 2 tablespoons sliced green onions, divided
- 1/4 cup cream cheese, softened
- 1 tablespoon mayonnaise
- squeeze of lemon
- sriracha and freshly ground pepper to taste
- cooking spray
Preheat the oven to 350°F. Lightly spray both sides of the wonton wrappers with cooking spray and place in a mini muffin tin. Throughly mix together the cream cheese, mayonnaise, lemon juice until smooth and free of lumps. Add the crab and 1 tablespoon green onions and fold in. Season with sriracha and freshly ground pepper.
Spoon about 1 tablespoon of filling into each of the cups and bake 15-20 minutes or until edges of cups are golden brown. (Keep a close eye on the cups as the wrappers can toast up quickly). Top with remaining green onions. Enjoy warm.
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