Making the Rangoon is fairly simple. The filling is a mixture of green onion, cream cheese, crab meat (preferably lump), and a sprinkling of either soy or similar sauce (1 – 1 1/2 tablespoons). I would also suggest adding a red sweet relish to your mixture, gives it a fuller flavor.
Grab some wonton wrappers. Fill center with half table spoon of mixture. Coat edges with mixed/beaten egg. Fold over to finally seal.
Fry in peanut oil, brown on each side.
Dipping sauces can range from hot mustard, sweet and sour, sweet chili… all standard.
—Crab Rangoon—
Well, as expected, made way too much for the holidays. So now we start getting creative. Soups, subs, salads, casseroles, etc. Damn, that was one big ham! Lots of leftovers.
Time to think about summer.
