Crab Rangoon- the right way

This week I decided to change things around a bit. So I’d like to introduce my husband, Justin. He is guest blogging for me tonight. And he has some great Chinese food to show off. So here is Justin kicking off the first night of guest bloggers on foodierachel:

Cooking just isn’t something I do. I love eating, but I like instant gratification and the process of cooking just isn’t something that I find enjoyable most times.

But, for the sake of one of my wife’s passions, I decided to start “cooking” once a week. The reason I put quotations around cooking is because I get plenty of help, to ensure that in the end it’s edible.

For my first “Dad Cooks Night” I chose my favorite type of food, Chinese. I decided we should try cooking it ourselves to see if we can come close to the perfection that is take-out Chinese. We made spicy chicken using a recipe we snagged from PF Chang’s and added some fried rice and home-made crab rangoon. For extra spice (which I thought it needed) add some rooster sauce.

Crab Rangoon – 1
pkg wonton wrappers
8 ounces of Cream Cheese
Half of a snow crab or 4 ounces of crab steamed for about 5 min.
One and a half teaspoons of soy sauce
Half a teaspoon of worcestershire sauce
Peanut Oil fo’ deep fryin’ (don’t mind the typing, just trying to bring down this blog’s reading level a notch)

From there, apply directly to the forehead…wait no….simply mix all the ingredients together in a bowl and then fill the wonton wrappers with the mixture and wet down the edges of the wonton wrappers and fold into a pretty shape.

The whole meal was a success, especially the crab rangoon, which I feel was some of the best I’ve ever had.

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