Crab Rangoons

Ah! Rangoons!

My first time having one was from a Chinese Restaurant in a strip mall.

I was with one my grand aunt's and she treated me to Panda Express.

I picked the one thing on the menu I had never heard of before:

A Crab Rangoon.

It sounded exciting. Crab meat wrapped in a pastry with cream cheese?

And it was surely delicious!

A little more crispy that I'd prefer, but delicious all the same.

Naturally none of the Chinese restaurants in the Bahamas really do Rangoons. I think I've only seen it on the menu at one and I was not willing to pay that amount.

So I learned how to make my own!

This is my second Rangoon (the first being a Conch Rangoon) making these.

It's so easy there isn't much a recipe to share.

But I'll do my best to help those who don't even know where to start.

The great thing about recipes is that you can change them and make them your own to suit your taste buds, so you don't HAVE to do everything I did.

Your base naturally will be imitation crab meat. Roughly one cup of it shredded (this makes at least 10 Rangoons).

The next thing you HAVE to have is Won Ton Wrappers. These can be bought in any health food store (such as Solomon's Fresh Market - in the fresh vegetable section)

Then, this is where you can get creative.

Depending on your tastes and dietary needs, you can use mayonnaise, cream cheese or sour cream to mix with the crab meat. (I used mayonnaise because my cream cheese and sour cream are reserved for when my grandmother visits - tomorrow)

Use any blend of seasonings you like. (I used Italian seasonings and basil leaves).

Add vegetables if you want to feel healthy (I used raw mushrooms and celery, diced)

Once you have your crab meat mix, scoop roughly 1 tablespoon into the centre of one wrap. Fold in the corners, making sure they touch without tearing.

Spray a skillet with non-stick spray (I recommend this over butter or oil as you get a healthier and softer Rangoon.)

Place Rangoons in one by one, until pan is full, top down.

Placing it top down, seals the wrap so that you won't have to worry about your contents spilling when it's time to flip.

Allow to get golden brown before cooking the other side.

Once each Rangoon is done, take out of pan.

Garnish with additional vegetables and or seasonings if so desired or just consume!

See!

It really is that easy!

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