Crab Won tons (Crab Rangoon)

 

 

 

 

 

 

 

 

 

 

 

 

Who out there loves these little pillows of deliciousness?  Crab and cream cheese pinched into little purses and deep fried to a crispy golden brown.  

 

 

 

 

 

 

 

 

 

 

 

I can’t order Chinese food without making sure these little Crab Won tons are included and then I usually end up eating the won tons and saving the other food for later.  One day, I said, why am I buying these and paying so much when I could easily make them myself and have them anytime I want.  So I did and now I make them all the time.  

NOTE:  As you all know, I am a big fan of fresh crab.  But not for these.  I have made them with fresh crab, canned crab and imitation crab…. Imitation wins hands down!  Less expensive and sweeter…. So good!   I've also made them without any crab.

Crab Won tons (Crab Rangoon)

8 ounces Imitation crab, chopped fine

8 ounces (1 brick) cream cheese, room temperature

1 large clove garlic minced

2 green onions (aka spring onions or scallions), sliced thin

1 teaspoon Worcestershire sauce

1/4 teaspoon soy sauce

1 pkg. won ton wrappers (24 or more)

Water

2 cups vegetable, Peanut or Canola oil for frying

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the crab fine and add to a large bowl.  Add the cream cheese, minced garlic and green onions and mix well.   

 

 

 

 

 

 

 

 

 

 

 

 

Next add the Worcester and soy sauce and stir until you have a sticky paste.  

 

 

 

 

 

 

 

 

 

 

 

 

Brush a little water on all the outside edges of the wrapper leaving a dry space in the middle.  The water will act as a glue to hold them together. You can use a brush or your finger tip for the water.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place teaspoonful of cream cheese filling in middle of a wonton wrapper.

 

 

 

 

 

 

 

 

 

Fold the wrapper corner to corner to form a triangle.  

 

 

 

 

 

 

 

 

 

 

Press and pinch all edges to seal making sure you get all the air out.  You can shape them in triangles and fry at this step or you can fold in the corners as I have in the picture.  If you choose this shape, just add a little more water on the left and right angles of the triangle and fold these two corners inward for better presentation. 

 

 

 

 

 

 

 

My trick is to freeze the wontons for about 15 minutes before frying.  Once the wontons are stuffed and closed you can put the sheet pan in the freezer and you’ll find they keep the perfect shape and brown more evenly.

 

 

 

 

 

 

 

 

 

 

 

Heat 2-3 inches of oil to 350 degrees over medium high heat. You can use a deep fryer or a large pot or Dutch oven.  I like to test the oil for frying by dropping a piece of wonton wrapper in to see how hot it is.  It should sizzle and the piece of wrapper should float. 

 Add 5-6 wontons at a time to the hot oil and deep fry them for  1-2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm. 

 

 

 

 

 

 

 

 

 

 

 

 

Crab Rangoon Recipe Tips

Make sure no air remains inside the won ton. As you fry them, any air that was inside will turn into steam and the won ton will explode leaving the filling all over the oil so you have to start over. Push all the air out while folding and then pinching them closed. 

 

 

·      

 

 

 

 

 

 

   

 

    Make sure the oil is at 350 degrees, lower temperatures will cause oily wontons. Too high will result in quickly burned crab Rangoon.  Try testing your oil with a spare won ton.

·        Do not overfill.  One teaspoon is plenty in the center of each won ton.

 ·        Freezing the stuffed won tons for 15 minutes prior to frying will help keep them from leaking while frying.

 ·        You can make these ahead of time by freezing the uncooked crab won tons in an airtight container for at least 1 hour or until solid. Fry them immediately after removing them from the freezer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Sweet and Sour Sauce

1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

1 cup canned pineapple juice (do not use fresh)

3/4 cup packed light brown sugar

1/3 cup rice vinegar or apple cider vinegar

3 tablespoons ketchup

2 tablespoons soy sauce

 

        Make the slurry by adding the water to the cornstarch. Set aside.

In a small sauce pan, add the pineapple juice, sugar, vinegar, ketchup and soy sauce. Bring to a slow boil.  Stir in the cornstarch mixture and turn down heat. Simmer for another minute until thickened, stirring constantly.  Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home

Chocolate Covered Strawberries

What an elegant treat to make for such a low cost. And how easy can it get? I love serving a dish of chocolate covered strawberries to my friends when they come to visit. White chocolate is my favorite!

Chocolate Covered Strawberries

 8 ounces semisweet chocolate, chopped
5 ounces white chocolate, chopped
15-20 large strawberries with stems

Put the dark and white chocolates into 2 separate medium bowls that are heatproof. Fill 2 medium saucepans with about 2 inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt.

Stir the chocolates until smooth and then remove bowls rom the heat. Line a cookie sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper.

Repeat with the rest of the strawberries until all are covered in your choice of chocolate. Then Dip a fork in the chocolate and drizzle the white over the dark and the dark over the white. Set the strawberries aside until the chocolate sets.

Photograph is copyrighted and the property of ©Welcome Home.

Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

How cute is this idea?  Pretty little cupcakes with a scoop of rich vanilla buttercream frosting and a rich chocolate sauce.  Don’t forget the cherry! 

Ice Cream Sundae Cupcakes

1 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1 cup butter, room temperature

3 eggs at room temperature

2/3 Cup Buttermilk

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Sift the flour, baking powder, and salt into a medium bowl and set aside. Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended.

Slowly add the dry ingredients until smooth, being sure not to over-mix.

Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.  Bake for 20-25 minutes until a cake tester comes out clean. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.

Buttercream Frosting

1 -2/3 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup butter, room temperature

Cream your butter then slowly add powdered sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.

Topping 

1 cup semi-sweet chocolate chips

1 tablespoon vegetable oil

Candy cherries

Bring about a cup of water to a simmer in a small saucepan.  Set a heatproof bowl over the mouth of your saucepan.  Make sure the water does not touch the bottom of the bowl. 

Pour your chocolate into the bowl and stir occasionally as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.

Assembly

When cupcakes have completely cooled, use an ice cream scoop to make mounds of buttercream on top of the cupcakes.  Use a butter knife to shape the buttercream to look like scoops of ice cream.

Spoon the chocolate mixture over your scoops of “ice cream” to replicate the look of chocolate syrup. Decorate each cupcake a cherry candy.

Photography is the property of and copyrighted to ©Welcome Home.

Strawberry Surprise Cupcakes

 Strawberry Surprise Cupcakes

Okay, I'll admit it. This might be one of my favorite go to dessert recipes when I need something quick and simple but with tons of goodness.  They are fun to make too and your friends and family will go on and on about them!  Love this recipe! 

Strawberry Surprise Cupcakes

1 box yellow cake mix plus the ingredients it calls for to prepare it
1 lb fresh strawberries
2 cups (1 pint) heavy whipping cream
3 tablespoons powdered sugar

Preheat the oven to 350 degrees and grease your muffin tins or spray with non-stick spray.  

Mix cake mix as instructed on package and fill each muffin cup to the top. Bake at 350 degrees until tester inserted in center comes out clean.
























While cupcakes are baking, finely chop five to seven strawberries until they are almost a pulp and set aside.  Then cut the tops off a dozen whole berries and set aside.

In a large mixing bowl,  beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks. Set aside.

Remove cupcakes from oven and allow them to cool in muffin tin for about 10 minutes before inverting them onto cooling rack. completely cool. 

When cupcakes are completely cool,  cut a hole in each one about the width of a quarter (don't go to the bottom of the cupcake). 


























Press a strawberry, pointed side down into each cupcake.























Finally, put your whipped cream in a piping bag and frost the tops.

Slice the cupcake and see your surprise!  

Garnish with a sliced strawberry and enjoy! 

Photography is the property of and copyrighted to ©Welcome Home.

Valentines Day Sugar Cookies

 

Valentines Day Sugar Cookies

How cute are these little cookies…. This is my sugar cookie recipe that you can make for any holiday.  I went with a white cookie this time and added red sprinkles for the perfect little Valentines day cookie.  Did I mention this sugar cookie recipe is the best you’ll ever make?  You get a soft and chewy vanilla cookie with just a hint of almond. So good!

Valentines Day Sugar Cookies

3 cups all-purpose flour

2 teaspoons baking powder

1 cup sugar

2 sticks cold butter, into chunks

1 egg

3/4 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Glaze

2 cups powdered sugar

3 tablespoons milk (more if needed)

1/2 teaspoon vanilla

sprinkles

Preheat oven to 350 degrees.

In a small bowl stir flour and baking powder together and set aside. Mix the butter and sugar together until smooth. Add the egg and both the vanilla and almond extract and mix until everything is combined.

Gradually add the flour and baking powder and mixture until blended.

Roll dough out onto floured surface to be just over 1/4" thick. Cut cookies cutters to make whatever shapes you’d like. I made simple round cookies but you can make hearts if you’d like. Place each cookie onto parchment paper lined baking sheet.  Place cookie sheet in freezer for about 10 minutes.

Remove from freezer and bake for 10-12 minutes.  Place cookie sheet on rack and cool for 5 minutes. Then move cookies from baking sheet to rack with parchment underneath to catch drips.

In a small bowl, stir all glaze ingredients together until smooth and runny. Dip each cookie into the glaze and place onto cooling rack to let excess glaze drip down. Top with desired sprinkles and dry 1-2 hours.

Photography is the property of and copyrighted to ©Welcome Home.