Even non-fish eaters like crab rangoons and all the guest bloggers I’ve had recently got me inspired to use some wontons.
These were a fun app to make at home, and I liked that I had more control of them…which meant that there was wayyy more crab in them than in those of take-out Chinese restaurants.
8 oz crabmeat (or imitation crab)
4 oz cream cheese
2 tbs mayo
3 green onions, chopped
splash soy sauce
spash of sesame oil
Mix crab, cream cheese, mayo, green onions, and sauces together and let sit for 10 minutes.
Preheat oven to 375 degrees
Stuff each wonton by putting about ½ tsp of filling into the center of the wonton and bringing the corners to meet in the middle. This forms a purse shape. Or put the filling in the center and bring 1 set of opposite corners to meet, forming a triangle.
Spray lightly with nonstick spray and bake for 10 minutes.
My triangles oozed a bit, but were much crispier. The purses were really cute and ensured evenly filled bites, but didn’t bake up as crispy. That triangular ooze of crisped crab was amazing. Not that I’d ever taste for the sake of presentation.
Mr. J LOVES sweet and sour sauce so I bought probably the world’s largest jar at the grocery store (think 40 oz for $2.99). It isn’t quite like take-out Chinese sweet and sour, but I like it better. Want to know the first ingredient? Of course you do!
It is apricots!
Wow. I never would have guessed. This actually has distinguishable chunks. I lucked out with the real crab on sale. I bet imitation isn’t bad since that’s probably what the restaurants are using anyway.
Crab Rangoon Cost:
8 oz crabmeat: $6.75 (it was on sale and wasn’t imitation crabmeat)
4 oz cream cheese: $0.75
2 oz mayo: $0.30
green onions: free! (I did this, but note it really only worked once, after that the color was a lot lighter and the flavor was pretty weak)
total: $9.05 for about 24 crab rangoons or about $0.37 per piece.
This beats my local take-out option which sells about 8 for $8.75, though, they do bring it to my door so that has to count for something.
Boy, this seems easy enough and I LOVE crab rangoons, so I guess I will have to give it a try. I like that they are baked, not fried!
I’m hosting a book club next month and I plan on making these!