Coaching Cooking

At several points in my life, I have loathed crab rangoon. It is so cheesy (literally) and it seems like the appetizer to grace middle-class tables in the 1960s complete with tiki-themed dinnerware and one of those shift-like dresses (How wearing this type of dress will make me look pregnant unless I am a size 4). So, yes, a bit of resentment towards this appetizer that seems to pop up on Chinese restaurant menus like the last throwback to pu pu platters (Hey, we still have 60s throwbacks in addition to egg rolls and pot stickers).

To wit, I decided to recreate crab rangoon because I had all the ingredients. I also wanted to give this appetizer another chance. It tries to be a Chinese restaurant appetizer, but I think it really belongs at home where you can eat it with a cocktail or while you’re watching the Gilmore Girls.

Jenny’s Crab Rangoon

Ingredients:
1 can of lump, white crabmeat (I went to 99 Ranch for this one…I’m sure it’s available in grocery stores or specialty stores)
1 package of medium-thick wonton wrappers
2 green onions, thinly sliced green and white parts
3/4 to 1 cup of whipped cream cheese
3-4 dashes of sriracha chili sauce
1/2 of a lemon, juiced and seeds removed
salt and pepper to taste
1 egg, beaten

Directions:
Drain the crabmeat in a small colander and pat dry with several paper towels. Reserve the crabmeat in a small bowl. In a medium-size bowl, mix together cream cheese, chili sauce, lemon juice, salt and pepper. Add the crabmeat and mix gently. Then add the green onions.

Beat one egg in a small bowl. Make the wontons according to these directions. Or place a teaspoon of filling in the center of each wonton wrapper, dab egg on two adjacent sides and fold into triangles.

Fry crab rangoon in vegetable or canola oil until light brown and crispy. Drain on a tray lined with paper towels. Serve with sweet chili sauce. Enjoy with a lychee cocktail (see recipe below) or another tasty cocktail.

David’s Lychee Cocktail:

Ingredients: (Serves 2)
16 ounces of Arizona Ice Tea (lemon flavor or plain flavors work best)
2 shots of lychee liquor (try Soho Lychee Liqueur)
Crushed ice (about 1 1/2 cups)
2 whole lychee fruits (from a can or fresh)
2 lowball glasses

Directions:
Place crushed ice in the glasses. Pour one shot of lychee liqueur into each glass and top each glass with 8 ounces of Arizona Iced Tea. Top each drink with a lychee fruit and serve immediately. Funky straws and umbrellas also add that great 60s vibe!