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crab ragoon - karmelkake - 08-21-2007
Good morning I am new to forum but desperately need recipe from aprox 3 yrs. ago . probably the only issue I can't find for crab ragoon with a pineapple dipping sauce. I suggested them for a party I am doing on 9/1/07 and now can't find recipe. I made them and everyone loved them. It was in an issue featuring crab 3 ways i think.
Re: crab ragoon - cjs - 08-21-2007
Welcome to the forums!! There are two versions of crab 'rangoon' in the archives - here they are.
Crab Rangoon & Pineapple-Chile Sauce
(Cuisine at home, June 2005, Issue 51, p. 38)
Makes: 32 Wontons Total Time: About 40 Minutes Rating: Easy
Simmer:
1 1/2 cups fresh pineapple, diced
1/2 cup sugar
1/2 cup water
2 t. chili garlic sauce
Juice of 1 lime
Blend:
4 oz. light cream cheese, softened
1 T. minced fresh cilantro
2 t. scallion, minced
1 t. fresh ginger, minced
1 t. sugar
1 t. jalapeño, seeded, minced
Juice of 1/2 a lime
Arrange, Fill, and Fry:
1 cup crabmeat (4 oz.)
32 wonton skins
1 cup vegetable oil
Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5 - 8 minutes. Puree until smooth; set aside.
Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high. Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.
Nutrition Information (Per rangoon with 1 t. Pineapple-Chile Sauce):
70 calories 30% calories from fat 3g total fat 11g carb. 73mg sodium 1g fiber 2g protein
-----
and this one - oops, not different sauces, the first one is the lighter version, this one is the 'full figured' version -
Crab Rangoon with Pineapple-Chile Dipping Sauce
(Cuisine at home, June 2005, Issue 51, p. 38)
Makes: 32 Wontons Total Time: About 40 Minutes Rating: Easy
Simmer:
1 1/2 cups fresh pineapple, diced
1/2 cup sugar
1/2 cup water
2 t. chili garlic sauce
Juice of 1 lime
Blend:
4 oz. cream cheese, softened
1 T. minced fresh cilantro
2 t. scallion, minced
1 t. fresh ginger, minced
1 t. sugar
1 t. jalapeño, seeded, minced
Juice of 1/2 a lime
1 cup crabmeat (4 oz.)
Arrange, Fill, and Fry:
32 wonton skins
1 cup vegetable oil
Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.
Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high. Fry wontons in batches until golden on both sides, 2–3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.
Nutrition Information (Per rangoon with 1 tsp. pineapple-chili sauce):
169 calories 43% calories from fat 9g total fat 23g carb. 41mg sodium 0g fiber 4g protein
Re: crab ragoon - labradors - 08-21-2007
Here it is: http://www.cuisinerecipes.com/e-recipes/060529.php
Edit: Oops! CJS beat me to it! LOL!
Re: crab ragoon - karmelkake - 08-21-2007
Thanks so much!!!
Re: crab ragoon - Roxanne 21 - 08-22-2007
WELCOME karmelkake!! Please join in often--we have fun and there is a great bunch here!!
Roxanne