Crab Rangoon/Ravioli

1 tsp olive oil

1 large red pepper, finely diced

1 large clove garlic, minced

1 cup real crabmeat, shredded (In a pinch I use two cans of bumblebee canned crab)

8 oz organic cream cheese

4 tbsp Earth Balance or butter

1/2 cup scallions, diced

Freshly ground black pepper

1 package (I use Nasoya) wonton wrappers

Small glass of water (at least 1/4 cup)

1/8 cup olive oil or vegetable oil

1.  Sautee red pepper and garlic in a saucepan with olive oil, until pepper is soft. Remove from heat.

2.  In a food processor, combine cream cheese and butter until completely blended and smooth.  Place in large mixing bowl.

3.  Add red pepper mixture, scallions, crab and black pepper (to your taste) to mixture, and mix well with a spoon.  Do not blend in food processor. This consistency is not conducive to good ravioli- when the rangoon are cooked, a mixture blended in that fashion will form a soup and leak out of the rangoon.  Trust me.  I know.)

4.  Lay out the wontons for stuffing.  Have a platter handy to place uncooked wontons on unless you are going straight into the skillet.  If you have a melon baller, you can use that.  You want to put about 1 to 1 1/2 tsp of the mixture in the center of each wrapper.  Using your fingertip, dip your finger in the cup of water and trace half of the perimeter of the wrapper.  Fold over and rub again to seal.  Until you gauge how much water to use- be careful!  Too much and it will dissolve!

5.  In a skillet, heat olive oil (NOTE: Olive oil has quite a low burning temperature.  I prefer to use it for health reasons, but you can use vegetable oil, as well- it won’t burn and you’re less likely to have to change the oil in the middle of cooking)until it is sizzling.  Drop wontons in carefully and watch closely.  You will see the edges brown quickly.  Flip the wonton.  When it is ready, remove from pan and place on top of paper towel on platter to soak up extra oil.  Keep layering the wontons on top of each other, with paper towel in between each layer. Enjoy!

TIP:  Got leftovers?  Pack them in a paper bag.  They’ll stay crispy and as a bonus, the paper will soak up extra oil from the pan frying.  This works for anything fried.

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One Response to Crab Rangoon/Ravioli

  1. Pingback: For Auld Lang Syne… « Color Hungry

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