Crab Rangoon

 

My family loves all things Asian and these are a favorite when we order Chinese food.  My daughter Annie and I decided to try to make these at home and they were really super easy and so delicious!

Ingredients:

• 8 oz package of Cream Cheese, room temperature
• 8 oz of imitation crab, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sesame oil
• 1/2 teaspoon garlic powder
• 1 teaspoon powdered sugar
• 20-25 Wonton Wrappers
• small bowl of water
• Oil for frying

Preparation:

In a medium bowl mix together cream cheese, Worcestershire sauce, sesame oil and garlic powder until combined well.  Next stir in powdered sugar and combine.  Fold in crab until completely incorporated.  

Place 2 wrappers on a flat surface, put about 1/2 teaspoon of the crab mixture in the center of the wrapper.  Using your finger dip into the bowl of water and wet all four sides of the wrapper.  Pull up two opposite corners of wrapper and stick together.  Then pull up two more corners.  Pinch to close and make sure all sides are sealed.  Once you have 6 completed you can pan fry in about 1/2" of oil, once one side is browned flip and brown opposite side.  Remove when golden brown and let drain on some paper towels.  Serve with any dipping sauce.  We love the Sweet Chili Sauce from Trader Joes.

Crab Cake Sliders with Homemade Tartar Sauce

This is a awesome appetizer!  I served this last week during a fun cocktail party with friends and everyone just loved them!  The homemade tarter sauce is a must to bring it all together.  Very easy recipe and can be made ahead so it's a must try!

Ingredients:

Crab Cakes:

1/3 cup Mayonnaise

1 large egg, beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

Salt and Pepper to taste

1 lb lump crab meat (picked through for shells)

3/4 cup Panko breadcrumbs

2 teaspoons fresh parsley, chopped

Canola or Vegetable Oil for Frying

Preparation:

In a medium bowl mix together, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce and salt and pepper to taste.  Set Aside.  In another bowl combine, lump crab meat, breadcrumbs and parsley.  Pour mayonnaise mixture into crab mixture and combine carefully, trying not to break up the crab.  Form mixture into small, slider size patties and pan fry in vegetable oil over medium high heat until brown on both sides.  Transfer to a plate covered in paper towel to drain excess oil.  Serve immediately or keep warm in a 200 F degree oven until ready to serve.  

Tartar Sauce:

1 cup Mayonaise

2 tablespoons dill pickle, chopped

2 teaspoons dill pickle juice

1 tablespoon sweet pickle relish

2 teaspoons dijon mustard

2 teaspoons lemon juice

salt and pepper to taste

Preparation: 

Mix together all ingredients and chill before serving.

Too assemble slider, place 1 crab cake slider on a small slider bun or a Hawaiian roll, top with tarter sauce and enjoy!