Unwrapping Crab Rangoon
Near the top of my ever-growing list of beloved fried foods is crab rangoon. I was first introduced to crab rangoon fifteen years ago at Royal Peking in Lawrence, Kansas. Served five to an order, this delicate appetizer quickly became one of my favorites. To make crab rangoon, a wonton is filled with a mixture of cream cheese, crabmeat, scallions and seasonings, formed into a sachet, and deep fried until Read the rest of this entry »
