Thursday, April 5, 2012

Crab Wontons

I'm excited to bring you a guest post by one of my favorite foodie friends and Girls Night In chickies, Meredith at Average Insanity. Mere and I went to "rival" elementary schools and have known each other since the 7th grade through mutual friends. We then ended up at the same college, and fate continued to put us together in the real-world; we realized that life really wanted us to be friends! When she had heard about a project I was developing, she was one of the first on board to help start the young professionals, non-profit organization for the pediatric hospital that I work for. We've worked closely together in this volunteer role, serving on the board together for now the third year, and she's become such a dear friend. Meredith is one of the most genuine, tell-it-like-it-is girls I know, with a true servant's heart. She works hard on all she does and is the first to say - let me help! I admire how fun she is, how humble she is, how real she is. At our monthly Girls Night In, it was her turn to host and her contribution consisted of these amazing little crab wontons. Without further adieu, meet Meredith!

 Hi, I'm Meredith.

Our Asian-Fusion themed girls cooking night started out with a great little recipe from the Reckless Abandon food blog.   Rachel is an amazing cook and blogger who we met through involvement in "The One" Society: Young Professionals for Children's.  These Mini Crab Rangoons are quite possibly my new favorite little appetizer to make and so easy.  Since there was only three of us, I halved her original recipe.

  • 1 package wonton wrappers
  • 1 can crab mea, drained
  • 1 block light cream cheese, softened
  • ¼ cup light sour cream
  • 2 green onions, chopped
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp lemon juice
  • 1 mini cupcake pan

I went to Whole Foods and they were out of wonton wrappers, so I figured the egg roll wrappers next to the empty row of wonton wrappers would do when in a pinch! 

1. Heat the oven to 350. 

2. Cut the egg roll wrappers to fit a mini cupcake tin and push into the cup to make a shell.  Once they are ready, place the muffin tin into the oven for around 5 minutes to get the shell crispy.
3. While the shells are getting all nice and golden browned add all the other ingredients into a large bowl and mix well. 

4. Once the shells are done browning, about 5 min, take them out of the oven and cool for a minute.   

5. Once the shells have cooled a bit, add about a tablespoon of the crab mix to the shell and top with a small square cut wrapper to cover the entire mixture inside.

6. Last but not least, pop them in the oven for about 12 to 15 minutes until browned. 

7. Let them cool for about 5 minutes before eating. 

I made a little peanut/soy sauce dip to go with the rangoons, which was just a eyeballed combination of soy sauce and peanut sauce mixed together.  Easy peasy and soooooo yummy!  This is a definite keeper, thanks to Rachel for the GREAT recipe!!!!

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