I love the shit out of takeout.
I love it so much because it’s not only convenient, it’s predictable. I don’t have to think when I’m ordering, I just do it. Japanese – give me miso soup and a Philadelphia Roll. Pizza joint – pepperoni topping and mild wings on the side. Mexican – all the chicken quesadillas I can handle.
And when it comes to Chinese food, these little suckers need to be ordered: crab rangoons.
I know not what rangoon truly means; I’ve only ever seen it paired with the word “crab.” (I lied. I just Googled it. It’s also the capital and largest city of Myanmar. THE MORE YOU KNOW.)
These deep-fried dumplings are a combo of crab meat and cream cheese that sweetens the senses, and they don’t always have to be so unhealthy-ish. Take the frying out, lighten the cream cheese, and you have something not half bad.
Knowledge while you nosh:
Welp, we’re just starting Week 4 and thus far only 3 teams go undefeated: the Philadelphia Eagles, Arizona Cardinals and Cincinnati Bengals. Also, the latter two teams have a bye this week, which means they won’t be playing, leaving Philly as the team to have a shot at the first to have a four-win streak. They’ll face off against the San Francisco 49ers (at team whose records sits at 1-2) at 4:25 p.m. on Sunday on Fox.
Kicking off the week tonight is the New York Giants vs. the Washington Redskins at 8:25 p.m. on CBS. Monday Night Football goes to the New England Patriots and Kansas City Chiefs, who play at 8:30 p.m. on ESPN.
*Note that all times are EST and you may not be able to get certain games, depending on the area in which you live.
Courtesy of generationyfoodie.com
- 24 wonton wrappers
- Olive oil cooking spray
- 8 oz. lump crab meat
- 1 tsp. Worcestershire sauce
- 2 tsp. curry powder
- 1 tsp. ground ginger
- ½ cup reduced fat cream cheese
- ⅓ cup scallions, washed and thinly sliced
- Preheat the oven to 375 degrees Fahrenheit and spray a muffin tin with olive oil spray.
- I am impatient, so when I couldn’t find wonton wrappers I went for filo dough. If you’ve done this, pre-cut it into neat little squares and go about your business. Otherwise, stack up the squares you’re about to use by the tins, awaiting fulfillment.
- In a mixing bowl, combine crab, Worcestershire, scallions, curry, ginger and cayenne. Since lump crab only came in enormous cans (and I am, again, impatient) I bought imitation crab and chopped it into fine strips. It seemed to work just fine to me.
- Add the cream cheese, mashing everything with a fork until fully incorporated.
- Using a teaspoon, spoon the filling mixture onto a square wrapper. I found that plopping the mix in the center and then folding the wrapper as such was the best way to start:
- Then, I pulled all the ends upward, to make it look like this:
I’m not an artist. I also have no patience. It didn’t affect the taste.
- Place each perfectly wrapped food package into a section of the muffin tin until the mixture is gone, then pop them in the oven for 10 minutes until they’re slightly brown.
- Serve them with soy sauce or, if you’re like me, you probably have about 70 packets of duck sauce from prior takeout endeavors laying about. Enjoy!