Crab Rangoons

On the rare occasion that we visit a Chinese buffet, these little guys are probably my favorite item on the menu. They’re savory, while being slightly sweet – and dunked in a sweet chili sauce? Definitely an appetizer worth throwing the calorie count out the window for!

Then Karole, a friend in our book club, bought these to our monthly meeting. She assembled the wontons in advance, then fried them at the meeting. It was so much fun for all of us girls to be chatting, laughing, and munching in the kitchen together! The book for that month had been “The Joy Luck Club“, and we always have a great time planning our menus around the theme of the book. This one was no exception.

Now, let me broach the subject of the imitation crab (or “krab” as I like to call it). You guys know me…I’m fortunate enough to have some form of fresh, locally-caught seafood available to me at all times. Under normal circumstances, I wouldn’t touch krab with a 10-foot pole. However, I’ve tried this recipe with hand-picked blue crab before…as I’d assumed it would be better. But sadly, it wasn’t. The fresh crab was just too delicate – absorbed too much grease and fell apart. The krab holds together much better, and it’s what the Chinese restaurants  use – so I’ll go with it. I would like to try it with Opelios (snow crab) or Dungies, though. I think they’d be a happy medium between the two.

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