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Monday, February 21, 2011

Crab Rangoon & Sweet Chili Sauce

I was inspired to make this recipe by fellow blogger & supporter,  Mz. More

http://www.youtube.com/user/GlamMzMore













INGREDIENTS

Sweet Chili Sauce
Fresh Ginger Root (grated)
5 Garlic Cloves (pressed)
1 tbsp Crushed Red Pepper
1 tsp Oyster Sauce
1 tsp Rice Vinegar
2 tsp Honey
1/4 cup Boiling Water
1/2 tsp sea salt





DIRECTIONS 

Pulse grated Ginger Root, pressed Garlic, Crushed Red Pepper flakes in Food Processor.
Put ingredients in a glass jar with a spoon. Add boiling water. It's important to let the spoon remain in the jar as it absorbs the potential energy from the hot water. Otherwise, the glass would shatter. Add remaining ingredients. Stir well. Please let ingredients sit for an hour. It tastes better if you let them sit overnight.
Left Over sauce should be good in the fridge for about one week.
Credit Recipe Source












































My daughter made these. Much neater than the ones I made. *smiles*

















INGREDIENTS
Imitation Flake Crabmeat
1 egg ( beaten)
8 oz Tofutti Better Than Cream Cheese
Salt & Pepper to taste
Scallions (sliced)







DIRECTIONS



1. Flake Crab Meat, set aside.
2. Heat Neufchatel Cream Cheese in microwave for 30 seconds. This will make mixing it easier.
3. Add flaked Crab Meat to Cream Cheese.
4. Add sliced Scallions with tops. 
5. Add Salt & Pepper
6. Add Pressed Garlic Clove. Mix Well.
7. Assemble Won Ton wrappers.
8. Using a small Stainless Steel Scoop, Add mixture to center of square.
Try not to over stuff them. Otherwise the filling can come out while cooking. (No Bueno)
I found adding just 1/2 of the stainless steel scoop worked best.
9. Brush edges with egg.
10. Fold edge over to form a triangle. Try to push out as much air as possible.
11. Seal edges.
12. Fry until desired brown color.
13. Serve with Chili Sauce
Enjoy!


8 comments:

StardustStephanie said...

I've been having a stinky day, and this post made it so much better. I love love love crab rangoon! I will definitely be making these! Thanks for the recipe!

1xellus1 said...

Hey Steph! I'm glad you day was made brighter by a visit to my cooking blog. LOL I was inspired to make this recipe from Mz.More's blog. (theglamorousgleam). You should ck. her out. Of course you can use regular sour cream or neufchatel to save some calories. LOL I subd the soy version b/c I have a child w/ milk protein allergy.
I updated the post w/ a short vid (under 4 mins)
You're so welcome for the recipe. Thanks for your comment.

Hell Notes for Beauty™ said...

I love crab ragoons, so good and my all time fave. Great post I always thought they were hard to make.

1xellus1 said...

@ Hell Notes for Beauty...So glad you like the post. Super easy to make. Plz ck out my inspiration Mz. More. Her blog is beauty centered, but from time to time she surprizes us with amazing recipe posts. :O) Thanks for visiting & commenting.

Mz More said...

You did a great job hon. Looks deelish! Thanks for the shout out :)

1xellus1 said...

@ Mz. More...Thank you! I like how you folded yours. I'll have to practice that. You're welcome. Giving credit where it's due. XXX

BudgetBride said...

Your daughter did a FINE job!!! So professional!
You both make everything look so good.

1xellus1 said...

@ BudgetBride...She SURE did! She told me after this project that she is interested in pursuing Culinary. She wants to be a Pastry Chef. She was so patient. I think having tiny hands also helped. LOL I will def be recruiting her when I make potstickers, wonton soup & chinese dumplings. Plz look out for these recipes soon. XXX