On June 29th one of my friends had a birthday - no I will not reveal her age, that is rude - but, I will reveal her love for crab rangoons, also known as crab puffs. I thought, what better gift than a bowl full of tempting bite-sized treats, made with love!
Truth is, I am not a fan of crab puffs, but I am happy to make them and even more happy when the work is enjoyed by others.
Crab Rangoons
Difficulty: 5 out of 10
Approximate Cost: $20
Approximate Yield: 40 Puffs
Approximate Prep Time: 30 Minutes
Approximate Cook Time: 1 Minute per Puff
Materials:
Deep Fryer / Small Sauce Pot
Tongs
Large Mixing Bowl
Mixing Spoon
Table Spoon or Melon Baller
Large Plate
Paper Towels
Small Knife
Fork
*Cool Tool of the Week*
This is one of those new and exciting things I mentioned last week. Starting with this post, I will try to showcase a cool kitchen gadget or maybe a neat trick that I used in the making of each week’s recipe. The idea; we have all seen the nifty things on the television, or been to a Pampered Chef, Tupperware or other at home shopping shindig, but while we see all these neat toys, err, tools for the kitchen, sometimes it is hard to figure when we would even use this item, or if it even does what it says it does. With that, I will be your scientist or guinea pig as the case may turn. I have quite a few gadgets already in my kitchen, thanks to my better half, and I have access to some others. If there are tools I do not have though and you are in the area or are willing to part with the item for a trial, please contact me. I am willing to try pretty much anything once.
Food Chopper of Awesome!
A few years back I knew so many people into the whole Pampered Chef thing. (Think they will send me cool stuff if I mention them enough?) My husband, being male, intelligent, mechanically inclined, loves to cook, still mentally twelve, and always looking to make things either more fun, interesting, or easy, fell in love with just about every kitchen tool in the Pampered Chef catalogue. I will admit, while I am not always a fan of having more junk around the house, most of the tools are pretty freaking cool. The Food Chopper is one of those tools.
The Food Chopper that I have is a manual deal, so I do not recommend this if you have trouble with a little bit of a workout. It comes with a little rubber base that is meant to put the victims, I mean, food into. I do not use the base. It just gets tedious putting it on and peeling it off, especially when it is full of chopped bits. It is just as easy to place the food on a cutting board. My extra savvy trick: I make little piles on my large cutting board of the foods I need to cut and move around the surface decimating each one. Then, when I am done surveying my slaughter I lift the board to the bowl at scrap the whole lot in.
As I noted the food needs to be small or pre-cut into bite-sized bits that are easy for the walls of the food chopper to enclose. If the pieces are too big or stuffed too tight it just ends in a lumpy mess. Also, if you are going along and allow too much of the food chunks to get lodged in the blades, again it gets a big tedious, but it isn’t too bad.
I have carpal tunnel in both hands, so while cutting is not a picnic, slamming my palm down repeatedly isn’t long term giggles either. I will say this is a stunning way to relieve pent up aggression, or too much energy in a young kitchen assistant (supervision required, this does have blades inside). It does make short work of garlic, ginger, water chestnuts and most firm foods. Again, I have the Pampered Chef model and cannot vouche for less superior, e.i. cheaper versions.
Onward!
Ingredients:
Vegetable Oil
16 oz shredded Imitation Crab Meat
16 oz softened Cream Cheese
40 ct Won Ton Wraps
6 chopped Chives or Green Onions
8 oz chopped Water Chestnuts
2 tbsp chopped Ginger
2 tbsp chopped Garlic
2 tbsp Soy Sauce
Directions:
Filling:
Leave cream cheese out to soften in the mixing bowl. Shred imitation crab meat and add to the cream cheese. Fold crab meat and cream cheese until blended. Add all other ingredients except Won Ton wraps and oil. Blend ingredients in bowl until smooth.
Heat oil in a pot or deep fryer. You will need enough oil to submerge each puff.
*This part of the process is really best done assembly line style with at least one helper, but if that is not possible then it may be wise to make all the puffs and then drop them in a few at a time into the oil.*
To make the puff: spoon about a tablespoon or so into the center of the wrap. Pull the corners of the wrap up to touch and envelop the filling. Squeeze the corners together before dropping into the oil.
Drop each puff into the oil and cook until golden. Lift the puff out with tongs or a slotted spoon and let cool on a cookie sheet (with a paper towel underneath to catch the oils) or on a plate with a paper towel.
Crab Puffs are great warm or cold! I recommend making them way ahead of time because while the process is easy, it is also tedious. These are so worth the time though and I think they are easier than wontons.
Enjoy! And, please, if you have images, comments or ideas about some crab puff variations, adventures or even mishaps, send them on over! I love to see other kitchen adventures!
* Next Time on Nomday: Posole! *
