I am entering a new period in my life. It's called f-unemployment. What this basically means is that I'm in between jobs and therefore spending my days cooking, baking, and/or working out. Hopefully the working out will counteract all that cooking and baking. I'm hoping. Really. Hoping.
So. Surprise, surprise! I have yet another baked item for you. This time, we are remaking an Asian restaurant appetizer: the crab rangoon. I always find it difficult to say the word "rangoon". I really want to say "ragoon" because that flows off the tongue much easier in my opinion. It can't just be me. Is it? Please say no.
I also need to have a serious discussion with you about the Sweet Chili Dipping Sauce that goes with the rangoon. Don't second guess it. Just make it. It is simply delicious. Discussion over.
- 2 tablespoons Greek yogurt
- 8 oz cream cheese, softened
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 cup crab meat, drained
- ~36 wonton wrappers
- cooking spray
1) Preheat the oven to 415 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray.
2) In a medium sized bowl, mix together the Greek yogurt, cream cheese, scallion, garlic, ginger, soy sauce, and sugar. Make sure the ingredients are combined well.
3) Fold in the crab meat.
4) Place about 1 tablespoon of the crab mixture in the center of a wonton wrapper.
5) Brush two adjacent sides of the wonton wrapper with water. Fold the wrapper in half, on the diagonal. Use your fingers to press down on the wrapper around the filling and also around the wonton wrapper edges so that no air is trapped inside. Run a damp finger around the edges of the wonton to ensure the seal is secure.
6) Place the wrapper on the baking sheet.
7) Repeat Steps 4-6 until the wonton wrappers are stuffed with all the filling.
8) Spray the tops of the wonton wrappers lightly with the cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.
9) Serve with Sweet Chili Dipping Sauce.
- 3 garlic cloves, peeled
- 2 jalapeno peppers, seeds removed
- 1/2 cup sugar
- 3/4 cup water
- 1/4 cup white vinegar
- 1 1/2 teaspoons salt
- 1 tablespoon cornstarch
- 2 tablespoons water
1) In the bowl of a food processor, combine the garlic, jalapenos, sugar, water, vinegar, and salt.
2) Process the ingredients until you are left with very small bits of garlic and jalapenos.
3) Pour the mixture into a small pot and place the pot on the stove over medium-high heat.
4) Bring the sauce to a boil, then reduce the heat so the mixture begins to simmer. Allow the sauce to simmer for about 3 minutes.
5) In a small bowl, whisk together the cornstarch and water. Pour the cornstarch and water solution into the pot and continue to allow the sauce to simmer, whisking frequently.
6) In a minute or two, the sauce will thicken and it will be ready to serve.
7) Store any leftover sauce in an airtight container in the refrigerator.