I used to resent the concept of crab rangoon. There’s almost no dairy in traditional Asian cuisine so to put cream cheese in a wonton – what nerve! To put it frankly, we Asians don’t milk our cows, we eat them. However, after mistaking these deep fried cheesy dumplings for regular ones at an $8.95 all you can eat Chinese buffet (I forget the exact name of the restaurant but feel free to mad lib it by choosing two from the following word bank: lotus, jade, imperial, lucky, golden, garden, kitchen, lucky, dragon, palace) I had an immediate change of heart.
What could be better than a crunchy melt-in-your-mouth snack? Light yet creamy crab rangoon crepes for breakfast!
Crab Rangoon
• 1 package 8oz cream cheese
• 1 cup cooked crab meat
• 1/4 cup chopped green onions
• 2 tbsp chopped red pepper
• 1/4 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
In a bowl, mix all ingredients together. Important: Make sure any liquid from crab meat is completely drained, especially if you are using canned crab meat! If there is too much liquid in the mix, your crepe filling be watered down and soggy. Set aside while preparing the crepe.
Basic Crepe
• 1 cup flour
• 1 cup milk
• 2 eggs
• 2 tbsp melted butter
• 2 tbsp sugar
• 1/4 tsp salt
Whisk flour and eggs together. Slowly pour in milk and melted butter. Add sugar and salt. Whisk until there are no more lumps and let sit for at least 5 minutes.
Preheat oven to 350 degrees. On the lowest stove setting, slowly spoon crepe mixture into a small nonstick pan, spinning the pan in a circular motion to create an even, thin crepe. Let cook for 1 minute. Spoon 2 tablespoons of crab rangoon in center of crepe. Fold sides of the crepe over the crab rangoon. Secure with a chive ribbon or toothpick. Place crepes close together in a casserole dish and cover with an aluminum foil; this process cooks the crab rangoon while keeping the crepes moist. Bake for 10 minutes.
