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Small Plates

Crab Rangoon Dip; the results, and small plates


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Home Cooking Small Plates

Crab Rangoon Dip; the results, and small plates

galleygirl | | Jun 6, 2005 11:44 PM

Verucaamish's recipe for this dip was right on....I wanted to deconstruct Crab Rangoon, for a teen's birthday supper, along with other small plates..

I baked wonton skins, sprayed with olive oil, and dusted with salt, at 375 degrees, for 8 minutes, for the chips, that were the "outside' of the rangoons...they were dipped into the "insides", which was an 8 ounce block of cream cheese, half a stick of butter, a can of crab meat, a tablespoon or so of Worchestershire, a handful of chopped scallion, a clove of smashed garlic, and some salt...Verucaamish said she did it like melting chocolate, which for me, is in the microwave..I did it a minute at a time, and stirred at each interval, scraping the sides, til it tasted right...And even tho I made it for a teenager, I have to say, her father and I happily dippped chips into the decadent molten mix....

Other small plates were seaweed salad (purchased), black sesame seed noodles,( 1 lb.pasta tossed with a dressing of 3 T. soy sauce, 1 T. sesame oil, 1 clove garlic, and black seame seed, with a sprinkle of cayenne...better than the sum of its parts!), shrimp gyoza and har gow from T.J's, with assorted dippng sauces, grilled marinated Vietnamese fish balls with that Thai peanut sauce from TJ's,, grilled portabellos with pesto and munster cheese, and a handful of Russian chocolates with assorted fillings for dessert...

I was a bigtime hero! Thanks, guys!

Link: http://www.bistrodraw.com