Quick apps and football snaps – Week 4!

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.

 Week 4 (Sept. 25-Sept. 29): Crab Rangoons

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.

 

CRAB RANGOON

Courtesy of generationyfoodie.com

Serves 8

rangoons4

INGREDIENTS:

  • 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

 

DIRECTIONS:

  • 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:

rangoons2

  • Then, I pulled all the ends upward, to make it look like this:

rangoons3

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!
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