So this week was slightly busy. One of my best friends got married this weekend, and it was wonderful to spend time with everyone and to see her so happy! Then I was off to my first lia sophia national conference as an advisor, and it was a complete blast. Our team won an award and we had an incredible time.
That being said, I came home late this week and needed a recipe that didn’t require a ton of ingredients and came together quickly, so that I could stay awake while cooking…haha! I’d been eying this crab rangoon recipe for a week now, and it looked like the perfect dish for this week. It comes from the site I Breathe… I’m Hungry, which I can’t wait to investigate more!
First off, there were 5 ingredients to pull off this dish, and that includes the oil for frying. I always appreciate when I’m not piling my cart high at the store for one meal. Second, the dish comes together super fast. While I heated the oil, I combined the ingredients for the filling, which included a chopped onion, imitation crab, and cream cheese.
Don’t be scared if you aren’t familiar with imitation crab. My mom loves it and so I was used to this ingredient, but it gives the needed crab flavor, is inexpensive, and convenient to use. The beauty of using won ton wraps is that they are already cut and ready to go. I added the filling, closed up the crab rangoons and then fried them.
If the oil is really hot then they fry up very fast. Just be sure that the crab rangoons are sealed firmly so that the filling doesn’t escape. If it does, there will be crazy oil splatters everywhere. Not that it happened to me…I plead the Fifth. 😉
The recipe makes 50 crab rangoons. Since I would die if I made that many, because who could stop eating them?, I halved the recipe. Even then, I couldn’t make them all. I had so much fun experimenting with the shapes too. After I got the triangular shape down, I decided to try my hand at the classic crab rangoon shape you get at Chinese restaurants. Those were my favorites, and I’ll show you how I formed them in the step by step pics.
To try your hand at these fun, easy, and uber tasty savory treats, click here for the recipe and step by step instructions. They will be gone before you know it!
What I was cooking up a year ago: Learning to Love Salads – Part 3: Basil Chicken Salad
This recipe is an all-time Summer favorite for my mom, sister, and me. We try to make it at least once every Summer because it’s a really cool, refreshing salad that has basil and mozzarella cheese, so you know it will taste delicious. Definitely add this to your favorite recipes, because it always hits the spot!
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You should whip up some of those when you're here. I'm sure none would go to waste. (I could fix some sort of stir fry if you insisted, but I think the crab Rangoon might be able to be the main course. 😉