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From: danr@ada1.SSD.CSD.HARRIS.COM (Dan Rittersdorf)
Newsgroups: rec.food.recipes
Subject: CRAB: Crab Rangoon
Summary: orig. subject: Re: REQUEST: Crab Rangoon
Keywords: recipe CRAB
Message-ID: <1991May23.141322.19845@mthvax.cs.miami.edu>
Date: 17 May 91 23:23:30 GMT
Followup-To: rec.food.cooking
Organization: n/a
Lines: 70
Approved: aem@mthvax.cs.miami.edu


   I would like to repost the reply I got last time I asked for a Crab
   Rangoon recipe.  I also add comments from the owner of a local Thai
   restaurant.  The two version are *very* different.

> From: eal0383@cec1.wustl.edu (Beth Lamon)
> Date: 20 Oct 90 05:52:51 GMT

> I haven't had time to try this recipe...  Hope you enjoy!

> CRAB RANGOON

> 1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese)
>      {amount based on how "cheesy" you want them}
> 1 can (6 ounces) crab meat, drained and flaked
> 2 green onions including tops, thinly sliced
> 1 clove garlic, minced
> 2 teaspoons Worcestershire sauce
> 1/2 teaspoon lite soy sauce
> 1 package (48 count) won ton skins
> vegetable spray coating
> 
> In medium bowl, combine all ingredients except won ton skins and spray
> coating; mix until well blended. (To prevent won ton skins from drying
> out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in
> center of each won ton skin. Moisten edges with water; fold in half to
> form triangle, pressing edges to seal. Pull bottom corners down and
> overlap slightly; moisten one corner and press to seal. Lightly spray
> baking sheet with vegetable coating. Arrange rangoon on sheet and lightly
> spray to coat. Bake in 425 degree oven for 12 to 15 minutes, or until
> golden brown. Serve hot with sweet-sour sauce or mustard sauce. 
> 
> Makes 48 appetizers.
> 
> NOTE: Rangoon can also be fried in oil - the person from whom I got the
> recipes said they taste better fried.


   I never made this either, because it didn't have the Curry flavor I
   was looking for at the time.  I eventually asked the owner of the
   restaurant what was in there, and he obliged!!!

   The Crab Rangoon I am accustomed to is a yellow, cheesy filling with 
   shredded crab meat wrapped in a won-ton wrapper and deep fried.

   He gave me a description, but no recipe:

      Melt Creme Cheese and Danish Havarti (He said: "Some imported
      Danish Cheese") over low heat till creamy.  Add some curry powder
      (I suspect they used paste at the Thai restaurant) until the
      cheese has a definite curry flavor.  Add the crabmeat and let
      cool slightly.

      Take a won-ton wrapper in your palm, forming a bowl.  Put a glob
      of cheese mixture on the wrapper (not too much, but don't skimp)
      and gather the corners to make a little bag.  I call this the
      "Crab Bomb".  Now (very important!) refridgerate the bombs until
      the chese is solid.

      Heat your oil to the usual temperature for frying won-tons (I
      can't remember what is normally used -- he mentioned *low heat*,
      but if that's compared to the 700 degrees Farenheit they usually
      use...) Fry the bombs until golden and serve with a fruity sweet
      and sour sauce.

   Sorry I don't have more exact directions.  When I make them next,
   I'll pay attention to what I'm doing and let y'all know.  :-)

 -danr
  Dan Rittersdorf                           danr@travis.ssd.csd.harris.com