We were feeling like seafood and like trying a new recipe. Plus it’s always fun to find a new way to cook the crab my hubby and his family catches during crabbing season. They do the HUGE job of cooking, shelling, and packaging the crab so we can freeze it. YUM!
Baked Crab Rangoon
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 green onion – diced
4 oz of crab (imitation, canned or in our case frozen Dungeness from crabbing season!)
4 oz cream cheese (or to taste)
14 wonton wrappers (next time I’m going to try puff pastry)
If using imitation or canned then cut up the crab and mix together with garlic salt, worcestershire sauce, green onion and cream cheese. You may need to soften cream cheese in microwave – about 40 seconds. Spoon into wonton wrappers. Use a touch of water to help seal the wonton wrapper corners together. Bake at 425 degrees fro 8-10 minutes.
The filling was DELICIOUS! I just thought the wrapper left something to be desired. I might try deep frying with wonton wrappers or using puff pastry if I was going to bake it.
3-4 peeled carrots – diced
1 medium onion sliced thinly
2 tsp vegetable oil
1 can of coconut milk
2 tsp yellow curry powder
1 1/2 – 2 cups of peeled, deveined prawns
Slice onions and dice carrots. Add to warm oil and sauté until soft. Add coconut milk and curry powder. Then at the end add prawns and cover with a lid until pink and cooked through. Be careful not to overcook or the prawns will be tough. (145 degrees or until flesh is pearly and opaque)
Serve over rice.