I bought some lovely fresh frozen shredded crab meat at the Korean
market last Friday. It's still in the freezer (we had other things to
eat over this weekend) and I also bought some Won Ton wrappers.
Plenty of cream cheese in the 'frige.

I plan to google for recipes but basically I was going to take one 8oz.
package of crab meat and mix it with one 8 oz. package of cream cheese,
add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
have 1 large leek on hand so was just going to take a little bit of that
and mince it up for color and onion flavor. (I'm going to use some of
the green part as I want the color and a coarser texture)

Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
fry in some fresh peanut oil.

Any other suggestions/ideas? :-)

TIA!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Mon, 08 May 2006 20:41:41 -0500, OmManiPadmeOmelet wrote:
>
> > Any other suggestions/ideas? :-)
>
> Search for "Trader Vic Crab Rangoon Recipe" and you'll be fine.
>
> Keep the oil temp at 325F. I find higher temperatures cause the
> cream cheese to expand too quickly and explode through the
> wrappers.
>
> -sw

There is no temp. control in a fry daddy, but I'll keep that in mind. ;-)
Maybe limiting the amount of filling might help?

Thanks for the recipe idea!
I'll check it out.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On Mon, 08 May 2006 20:41:41 -0500, OmManiPadmeOmelet
> rummaged among random neurons and opined:

>I bought some lovely fresh frozen shredded crab meat at the Korean
>market last Friday. It's still in the freezer (we had other things to
>eat over this weekend) and I also bought some Won Ton wrappers.
>Plenty of cream cheese in the 'frige.
>
>I plan to google for recipes but basically I was going to take one 8oz.
>package of crab meat and mix it with one 8 oz. package of cream cheese,
>add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
>have 1 large leek on hand so was just going to take a little bit of that
>and mince it up for color and onion flavor. (I'm going to use some of
>the green part as I want the color and a coarser texture)
>
>Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
>fry in some fresh peanut oil.
>
>Any other suggestions/ideas? :-)

My favorite (and easy) crab rangoon recipe, which I got from this ng
(and failed to get the proper attribute, many apologies):

@@@@@ Now You're Cooking! Export Format

Crab Rangoon

appetizers

1 package won-ton wrappers
1 8 oz. cream cheese
1 ounce crabmeat
1 teaspoon soy sauce
1 tablespoon green onion; chopped
oil for deep frying

Stir cream cheese until softened. Add remaining ingredients and mix
well. Put 1 T. of mixture in center of the won-ton wrapper and pinch 4
corners together. Deep fry until golden over medium heat, about 1 - 2
mins.

Contributor: RFC

Yield: 12 servings

Preparation Time: 0:00

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

OmManiPadmeOmelet wrote:
> I bought some lovely fresh frozen shredded crab meat at the Korean
> market last Friday. It's still in the freezer (we had other things to
> eat over this weekend) and I also bought some Won Ton wrappers.
> Plenty of cream cheese in the 'frige.
>
> I plan to google for recipes but basically I was going to take one
> 8oz. package of crab meat and mix it with one 8 oz. package of cream
> cheese, add 1 or 2 cloves of garlic and, rather than go buy some
> green onions, I have 1 large leek on hand so was just going to take a
> little bit of that and mince it up for color and onion flavor. (I'm
> going to use some of the green part as I want the color and a coarser
> texture)
>
> Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
> fry in some fresh peanut oil.
>
> Any other suggestions/ideas? :-)
>
> TIA!

Sounds good to me just as is. Just don't overfill the wonton wrappers.
It's tempting to do but then makes folding and sealing them difficult

Jill

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 08 May 2006 20:41:41 -0500, OmManiPadmeOmelet
> > rummaged among random neurons and opined:
>
> >I bought some lovely fresh frozen shredded crab meat at the Korean
> >market last Friday. It's still in the freezer (we had other things to
> >eat over this weekend) and I also bought some Won Ton wrappers.
> >Plenty of cream cheese in the 'frige.
> >
> >I plan to google for recipes but basically I was going to take one 8oz.
> >package of crab meat and mix it with one 8 oz. package of cream cheese,
> >add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
> >have 1 large leek on hand so was just going to take a little bit of that
> >and mince it up for color and onion flavor. (I'm going to use some of
> >the green part as I want the color and a coarser texture)
> >
> >Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
> >fry in some fresh peanut oil.
> >
> >Any other suggestions/ideas? :-)
>
> My favorite (and easy) crab rangoon recipe, which I got from this ng
> (and failed to get the proper attribute, many apologies):
>
> @@@@@ Now You're Cooking! Export Format
>
> Crab Rangoon
>
> appetizers
>
> 1 package won-ton wrappers
> 1 8 oz. cream cheese
> 1 ounce crabmeat
> 1 teaspoon soy sauce
> 1 tablespoon green onion; chopped
> oil for deep frying
>
> Stir cream cheese until softened. Add remaining ingredients and mix
> well. Put 1 T. of mixture in center of the won-ton wrapper and pinch 4
> corners together. Deep fry until golden over medium heat, about 1 - 2
> mins.
>
> Contributor: RFC
>
> Yield: 12 servings
>
> Preparation Time: 0:00
>
> Terry "Squeaks" Pulliam Burd

Groovy, thanks!
Sounds similar to what I'd planned except I was going to use a LOT more
crab meat since I have to thaw the entire 8 oz. package. :-)

I wonder how Oyster sauce would go in place of soy sauce?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Mon, 08 May 2006 21:34:40 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
>
> >> Keep the oil temp at 325F. I find higher temperatures cause the
> >> cream cheese to expand too quickly and explode through the
> >> wrappers.
> >
> > There is no temp. control in a fry daddy
>
> Bummer. Then if it get too hot, just add some cold water.

Yah. Right. ;-)

I'm sure that 2nd and 3rd degree burns would look good on my arms and
face? But I know you were just joking. Be careful! This list is read by
newbies that lurk in the background and they might take that seriously...

I will occasionally test the oil to make sure it's hot enough by
dropping a single drop of water into it, but that's it.

I was informed by a co-worker last night that the deluxe Fry daddy at
Wal-mart comes with a glass lid and a temp. control. Mine is the small 4
cup and came with a plastic snap on lid for oil storage. <G>

Jess' says she cooks _everything_ using that pot, including beans, soups
and even rice. Fascinating!

>
> Seriosuly, though. Consider freezing them before you fry 'em.
> This will slow it down a little.

That is an excellent idea, thanks!

>
> -sw
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> I bought some lovely fresh frozen shredded crab meat at the Korean
> market last Friday. It's still in the freezer (we had other things to
> eat over this weekend) and I also bought some Won Ton wrappers.
> Plenty of cream cheese in the 'frige.
>
> I plan to google for recipes but basically I was going to take one 8oz.
> package of crab meat and mix it with one 8 oz. package of cream cheese,
> add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
> have 1 large leek on hand so was just going to take a little bit of that
> and mince it up for color and onion flavor. (I'm going to use some of
> the green part as I want the color and a coarser texture)

Leave out the leek/green onion and use minimal garlic. Some salt and a
tiny bit of msg?
>
> Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
> fry in some fresh peanut oil.

Do you use egg to seal the wrappers?
Homemade crab rangoon, heavy on the real crabmeat is a real treat.
>
> Any other suggestions/ideas? :-)
>
--Bryan

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > I bought some lovely fresh frozen shredded crab meat at the Korean
> > market last Friday. It's still in the freezer (we had other things to
> > eat over this weekend) and I also bought some Won Ton wrappers.
> > Plenty of cream cheese in the 'frige.
> >
> > I plan to google for recipes but basically I was going to take one
> > 8oz. package of crab meat and mix it with one 8 oz. package of cream
> > cheese, add 1 or 2 cloves of garlic and, rather than go buy some
> > green onions, I have 1 large leek on hand so was just going to take a
> > little bit of that and mince it up for color and onion flavor. (I'm
> > going to use some of the green part as I want the color and a coarser
> > texture)
> >
> > Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
> > fry in some fresh peanut oil.
> >
> > Any other suggestions/ideas? :-)
> >
> > TIA!
>
> Sounds good to me just as is. Just don't overfill the wonton wrappers.
> It's tempting to do but then makes folding and sealing them difficult
>
> Jill

Thanks!
It's been a few years since I made Won Tons with mom but I remember how
tender those wrappers can be... Thanks for the reminder. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article . com>,
"Food Snob" > wrote:

> OmManiPadmeOmelet wrote:
> > I bought some lovely fresh frozen shredded crab meat at the Korean
> > market last Friday. It's still in the freezer (we had other things to
> > eat over this weekend) and I also bought some Won Ton wrappers.
> > Plenty of cream cheese in the 'frige.
> >
> > I plan to google for recipes but basically I was going to take one 8oz.
> > package of crab meat and mix it with one 8 oz. package of cream cheese,
> > add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
> > have 1 large leek on hand so was just going to take a little bit of that
> > and mince it up for color and onion flavor. (I'm going to use some of
> > the green part as I want the color and a coarser texture)
>
> Leave out the leek/green onion and use minimal garlic. Some salt and a
> tiny bit of msg?

Yeah, too much garlic can overwhelm seafood such as crab and shrimp, but
just the right amount can enhance it.

I'd also considered a little bit of chopped baby spinach for the green
color as I'm not so sure I really want much of an onion flavor in it.
That's a second reason (other than the fact that it's already in the
'frige) that I was considering a bit of leek instead of green onion.

The flavor is milder.

As for salt, I'll taste the crab meat first. Odds are it's already going
to be salty. It's not raw meat, or at least I don't think it is. This is
the first time purchasing this particular product and a lot of the info'
on it is in chinese. <G>

> >
> > Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
> > fry in some fresh peanut oil.
>
> Do you use egg to seal the wrappers?

Never have in the past. Mom always had us just use a finger wetted with
water.

> Homemade crab rangoon, heavy on the real crabmeat is a real treat.

That's the idea. <G> I was lucky to find fresh frozen crab meat. I'd
MUCH rather use that then canned unless I wanted to pick my own from a
fresh crab, but this will be easier.

> --Bryan

Thanks!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> Steve Wertz > wrote:
>
>> On Mon, 08 May 2006 21:34:40 -0500, OmManiPadmeOmelet wrote:
>>
>>> In article >,
>>> Steve Wertz > wrote:
>>
>>>> Keep the oil temp at 325F. I find higher temperatures cause the
>>>> cream cheese to expand too quickly and explode through the
>>>> wrappers.
>>>
>>> There is no temp. control in a fry daddy
>>
>> Bummer. Then if it get too hot, just add some cold water.
>
> Yah. Right. ;-)
>
> I'm sure that 2nd and 3rd degree burns would look good on my arms and
> face? But I know you were just joking. Be careful! This list is read
> by newbies that lurk in the background and they might take that
> seriously...
>
> I will occasionally test the oil to make sure it's hot enough by
> dropping a single drop of water into it, but that's it.
>
>> Seriosuly, though. Consider freezing them before you fry 'em.
>> This will slow it down a little.
>
> That is an excellent idea, thanks!
>
That is NOT an excellent idea. Freezing creates ice crystals (I'm not
talking about freezer burn, here). Dropping frozen wontons into the small
deep fryer you have... you'd better stand back when you do!

Since you are enjoying this thing so much, you might consider getting the
larger one that your friend recommended. I had something similar; I don't
think it was the Fry Daddy brand but it was a cooker/roaster/deep fryer. It
disappeared in the process of my divorce, as did so many of my other kitchen
appliances. LOL

Jill

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Steve Wertz > wrote:
> >
> >> On Mon, 08 May 2006 21:34:40 -0500, OmManiPadmeOmelet wrote:
> >>
> >>> In article >,
> >>> Steve Wertz > wrote:
> >>
> >>>> Keep the oil temp at 325F. I find higher temperatures cause the
> >>>> cream cheese to expand too quickly and explode through the
> >>>> wrappers.
> >>>
> >>> There is no temp. control in a fry daddy
> >>
> >> Bummer. Then if it get too hot, just add some cold water.
> >
> > Yah. Right. ;-)
> >
> > I'm sure that 2nd and 3rd degree burns would look good on my arms and
> > face? But I know you were just joking. Be careful! This list is read
> > by newbies that lurk in the background and they might take that
> > seriously...
> >
> > I will occasionally test the oil to make sure it's hot enough by
> > dropping a single drop of water into it, but that's it.
> >
> >> Seriosuly, though. Consider freezing them before you fry 'em.
> >> This will slow it down a little.
> >
> > That is an excellent idea, thanks!
> >
> That is NOT an excellent idea. Freezing creates ice crystals (I'm not
> talking about freezer burn, here). Dropping frozen wontons into the small
> deep fryer you have... you'd better stand back when you do!

I've put partially frozen potstickers in there, but I lower them in with
the slotted spoon rather than dropping them in, but that's a very valid
warning. :-)

>
> Since you are enjoying this thing so much, you might consider getting the
> larger one that your friend recommended.

Oh I am considering it, just not sure of the oil usage. But, peanut oil
is only $8.00 per gallon here.

> I had something similar; I don't
> think it was the Fry Daddy brand but it was a cooker/roaster/deep fryer. It
> disappeared in the process of my divorce, as did so many of my other kitchen
> appliances. LOL
>
> Jill

Bummer. :-(

I'm going to look at the appliances at Wal-mart and Target and see what
is there, and do a few on line searches too to see what is available.
Thanks for that idea!

It's interesting to me that when I fry chicken drumsticks in there, I
use such a very light coating rather than a batter/breading so it has
just a very toothsome crispness to it and does not come out greasy.

In fact, it appears (like the bacon) to cook fat OUT of the chicken so I
have to be careful.

My oil level is higher after I'm done than when I started. :-)

Does not have to be high fat cooking if you do it right, or so it
appears!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Tue, 09 May 2006 11:04:15 -0500, OmManiPadmeOmelet wrote:
>
> > Groovy, thanks!
> > Sounds similar to what I'd planned except I was going to use a LOT more
> > crab meat since I have to thaw the entire 8 oz. package. :-)
> >
> > I wonder how Oyster sauce would go in place of soy sauce?
>
> Osyster sauce or worchestershire sauce will be better than the
> soy, IMO.
>
> -sw

More flavor... and I have both on hand. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article . com>,
> "Food Snob" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > I bought some lovely fresh frozen shredded crab meat at the Korean
> > > market last Friday. It's still in the freezer (we had other things to
> > > eat over this weekend) and I also bought some Won Ton wrappers.
> > > Plenty of cream cheese in the 'frige.
> > >
> > > I plan to google for recipes but basically I was going to take one 8oz.
> > > package of crab meat and mix it with one 8 oz. package of cream cheese,
> > > add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
> > > have 1 large leek on hand so was just going to take a little bit of that
> > > and mince it up for color and onion flavor. (I'm going to use some of
> > > the green part as I want the color and a coarser texture)
> >
> > Leave out the leek/green onion and use minimal garlic. Some salt and a
> > tiny bit of msg?
>
> Yeah, too much garlic can overwhelm seafood such as crab and shrimp, but
> just the right amount can enhance it.
>
> I'd also considered a little bit of chopped baby spinach for the green
> color as I'm not so sure I really want much of an onion flavor in it.
> That's a second reason (other than the fact that it's already in the
> 'frige) that I was considering a bit of leek instead of green onion.
>
> The flavor is milder.

The finely chopped spinach sounds much better.
>
> As for salt, I'll taste the crab meat first. Odds are it's already going
> to be salty. It's not raw meat, or at least I don't think it is. This is
> the first time purchasing this particular product and a lot of the info'
> on it is in chinese. <G>
>
> > >
> > > Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
> > > fry in some fresh peanut oil.
> >
> > Do you use egg to seal the wrappers?
>
> Never have in the past. Mom always had us just use a finger wetted with
> water.
>
> > Homemade crab rangoon, heavy on the real crabmeat is a real treat.
>
> That's the idea. <G> I was lucky to find fresh frozen crab meat. I'd
> MUCH rather use that then canned unless I wanted to pick my own from a
> fresh crab, but this will be easier.

Canned crab isn't very good. I think I'd actually rather have than
imitation crab stuff than canned. Frozen is fine for crab rangoon.
>
> > --Bryan
>
> Thanks!
> --
> Peace!
> Om

--Bryan

On Mon, 08 May 2006 20:41:41 -0500, OmManiPadmeOmelet
> wrote:

>I bought some lovely fresh frozen shredded crab meat at the Korean
>market last Friday. It's still in the freezer (we had other things to
>eat over this weekend) and I also bought some Won Ton wrappers.
>Plenty of cream cheese in the 'frige.
>
>I plan to google for recipes but basically I was going to take one 8oz.
>package of crab meat and mix it with one 8 oz. package of cream cheese,
>add 1 or 2 cloves of garlic and, rather than go buy some green onions, I
>have 1 large leek on hand so was just going to take a little bit of that
>and mince it up for color and onion flavor. (I'm going to use some of
>the green part as I want the color and a coarser texture)
>
>Mix all that up, dollop it into Won Ton wrappers, fold, seal and deep
>fry in some fresh peanut oil.
>
>Any other suggestions/ideas? :-)

Here's a recipe that Crash and I developed, based on the standard crab
rangoon recipe that is virtually everywhere on the 'net and ngs. Far
more flavorful than anything else we've ever tried. We use shrimp,
but I *supppose* you could slum it and use crab. <G>


* Exported from MasterCook *

Shrimp Rangoon

Recipe By amsel in dis Dress and Crasharooni
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)

In medium bowl, combine all ingredients except won ton wrappers and
mix until well blended.

Using a pastry brush, moisten edges of won ton wrapper with water.
Place scant teaspoon of filling in center of won ton wrapper. Bring
opposite points together above the filling. Do the same with the
remaining two points. Seal the edges thoroughly. Should look like a
square version of a Hershey's kiss.

Fry in deep fryer at 350°F until golden brown.

May be frozen until needed.

Cuisine:
"Fusion"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 52 Calories; 3g Fat (48.3%
calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber;
12mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve plain, or with seafood cocktail sauce.

On Tue, 09 May 2006 14:56:06 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> Since you are enjoying this thing so much, you might consider getting the
>> larger one that your friend recommended.
>
>Oh I am considering it, just not sure of the oil usage. But, peanut oil
>is only $8.00 per gallon here.

When I deep-fry, it's almost always in my cast iron wok. I go for a
shallow deep-fry (gotta love a good oxymoron) so I don't use a lot of
oil, but the surface area is large, so I can fry a lot of wontons,
etc. at one time. The heavy cast iron holds the heat quite well. Boy,
that wok. Great all-purpose cooking item.

If you decide you want one, they're available by Froogling
(www.froogle.com) "cast iron wok"

Mine's a 12 inch Joyce Chen, 10 pounds. There's another brand out
there that looks pretty similar. I like having a little handle on
each side. You may like a long handle on one side, but for me, that's
cumbersome, and does not contribute well to the storage process.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC