Tiki Food Recipes - Tiki Drinks and Food

J jokeiii Tiki Socialite Miami, FL Joined: Sep 18, 2010 Posts: 503	J jokeiii Posted posted on Tue, Oct 12, 2010 6:18 AM On 2010-10-11 21:14, MauiRose wrote: Hey jokeiii, how about posting that "oven fried" crab rangoon recipe you mentioned in the Tiki Food Sightings thread? Here you go, because I live to benefit humanity: Oven-fried Crab Rangoon 8 oz. neufchatel cheese, at room temp (you can use regular cream cheese, but I find all that butterfat dulls the delicate crab taste) 8 oz. crabmeat, drained well (get "backfin" crabmeat...the "lump" is really expensive and all those lovely nuggets of crabmeat will shred away anyway...do NOT get the stuff in the tuna can section) 4-5 scallions, VERY thinly sliced...you cannot slice them too thinly (you can also use chives) 2 garlic cloves, mashed into a fine paste 2 t. Worcestershire sauce (L&P, natch) 1 t. soy sauce (San-J low sodium) 2 dashes hot sauce (I like original Tabasco) 1 pkg. wonton skins (should be 48 of 'em) ¼ c. melted -- but not clarified! -- butter (you need the butter solids in order to get proper browning) 1 In a bowl, mix all ingredients except last two. GENTLY. You don't want to break down the cream cheese, otherwise it will be too runny. 2 OK. This part requires you to visualize. Put bown that tumbler of LH151 and pay attention. Put a wonton skin in front of you, in such away that it's in "diamond" mode and not in "square mode" that is, the bottom corner is pointing at you. Think of it as a baseball diamond. Place 1 t. crab filling JUST below the pitcher's mound. 3 Take a small (clean!) brush and moisten the edges of the wonton with water. 4 Fold the wonton in half to form triangle, pressing edges firmly with a fork to seal. Pat them down to get them reasonably flat. The less "domed" the better. Try to squeeze as much air out of these as possible. The steam from the filling will puff up the whole packet, and if there is any extra air, it could pop, oozing filling out onto the hot baking sheet and burning. Have you ever smelled burned crab? You don't want to. 5 Brush wontons with melted butter, lightly but evenly. 6 When you have assembled them all, arrange on baking sheet that has been buttered and preheated (this is key). You want the wontons to sizzle a bit when you put them on. 7 Bake in 425ºF/220ºC oven for 12-15 minutes, or until golden brown. NOTE: When you set your oven's temperature the only thing I can guarantee is that it will NOT be the temperature you set. 90%+ of all ovens run colder (Like mine, by about 15 deg.) or hotter. Buy a cheapo oven thermometer -- why a cheapo thermometer is more accurate than an expensive appliance is a discussion for another time and place -- and adjust accordingly. 8 I like a chile-lime-hoisin sauce, but nonetheless these are delicious on their own. (These can also be fried, if your cholesterol is just TOO low.) -J. [ Edited by: jokeiii 2010-10-12 06:34 ]

On 2010-10-11 21:14, MauiRose wrote:
Hey jokeiii, how about posting that "oven fried" crab rangoon recipe you mentioned in the Tiki Food Sightings thread?

Here you go, because I live to benefit humanity:

Oven-fried Crab Rangoon

8 oz. neufchatel cheese, at room temp (you can use regular cream cheese, but I find all that butterfat dulls the delicate crab taste)
8 oz. crabmeat, drained well (get "backfin" crabmeat...the "lump" is really expensive and all those lovely nuggets of crabmeat will shred away anyway...do NOT get the stuff in the tuna can section)
4-5 scallions, VERY thinly sliced...you cannot slice them too thinly (you can also use chives)
2 garlic cloves, mashed into a fine paste
2 t. Worcestershire sauce (L&P, natch)
1 t. soy sauce (San-J low sodium)
2 dashes hot sauce (I like original Tabasco)
1 pkg. wonton skins (should be 48 of 'em)
¼ c. melted -- but not clarified! -- butter (you need the butter solids in order to get proper browning)

1 In a bowl, mix all ingredients except last two. GENTLY. You don't want to break down the cream cheese, otherwise it will be too runny.

2 OK. This part requires you to visualize. Put bown that tumbler of LH151 and pay attention. Put a wonton skin in front of you, in such away that it's in "diamond" mode and not in "square mode" that is, the bottom corner is pointing at you. Think of it as a baseball diamond. Place 1 t. crab filling JUST below the pitcher's mound.

3 Take a small (clean!) brush and moisten the edges of the wonton with water.

4 Fold the wonton in half to form triangle, pressing edges firmly with a fork to seal. Pat them down to get them reasonably flat. The less "domed" the better. Try to squeeze as much air out of these as possible. The steam from the filling will puff up the whole packet, and if there is any extra air, it could pop, oozing filling out onto the hot baking sheet and burning. Have you ever smelled burned crab? You don't want to.

5 Brush wontons with melted butter, lightly but evenly.

6 When you have assembled them all, arrange on baking sheet that has been buttered and preheated (this is key). You want the wontons to sizzle a bit when you put them on.

7 Bake in 425ºF/220ºC oven for 12-15 minutes, or until golden brown.

NOTE: When you set your oven's temperature the only thing I can guarantee is that it will NOT be the temperature you set. 90%+ of all ovens run colder (Like mine, by about 15 deg.) or hotter. Buy a cheapo oven thermometer -- why a cheapo thermometer is more accurate than an expensive appliance is a discussion for another time and place -- and adjust accordingly.

8 I like a chile-lime-hoisin sauce, but nonetheless these are delicious on their own.

(These can also be fried, if your cholesterol is just TOO low.)

-J.

[ Edited by: jokeiii 2010-10-12 06:34 ]

Post #559242 by jokeiii on Tue, Oct 12, 2010 6:18 AM