Can’t promise for how long this time though:/ I still have too many yummy recipes to share to part with Krista Cooks. We have been living in San Francisco, you can check out my adventures at http://kdsf.wordpress.org, now heading back to Austin to get hitched! Then to honeymoon in Paris for a month! So if I can find anytime between all these awesome things, I’ve collected many recipes that I’d love to share. And in Paris, I will probably just be sharing my delicious food finds with you, as we are living in a tiny studio apartment, with a coffee pot in the kitchen 🙂
I’ll leave with an oldie but goodie. This used to be a staple in Nerd and I’s college cooking until I gained 10 pounds, put my foot down, and threw out the fry daddy. I’ve been CRAVING these but have a stronger to desire to fit in my wedding dress than to fry up these yummies! I would say they are best made to serve to a party because they yield such a high quantity and are DEEP-FRIED! EEEK!!! People love them and you won’t have any leftovers!
I don’t have pictures, so you will just have to trust me on this one.
1 package of wonton wrappers, thawed (found in the frozen Asian section)
1 package of cream cheese (let’s just save some calories and go for fat free, there is so many other flavors you won’t miss the extra cream)
1 bunch green onions chopped***
1 package of crab (usually found near seafood, Louis Kemp makes them. Get the stick kind, as they are easier to chop) ***
a few garlic cloves to taste
salt and pepper to taste
vegetable oil for frying.
*** I like a good amount of crab and green onion in mine, if you like less go right ahead and not chop the whole package.
Mince the green onions, crab, and garlic. Combine with cream cheese in bowl and beat with mixer.
Take on wonton wrapper put ~1 tablespoon of the mixture in the center and pinch the opposite corners together. I suppose this is when a picture would come in handy, you can just fold it over and pinch like a dumpling or get fancy.
Drop in the deep fryer and fry until the wonton is looking golden brown and puffy and remove. Drain on paper towels. Serve with sweet and sour sauce.
You will NEVER want to pay $5 for 5 crab rangoon again as it costs about $8 to make 50 of them!