ArtistMum: April Showers Bring?????

They say that April showers bring May flowers and yes, this is very true but in my case, it was a bridal ‘shower’ for my daughter! In the last post I showed images of all the handmade decor and I promised to post some recipes this time.
If you remember, our theme was Asian so boy did we go to town! My youngest son’s girlfriend made this very delicious Asian pasta/veggie dish called Thai Peanut Noodle Salad. You can check out many more recipes on her blog, fruitsaladlife.
She also made Steamed Dumplings with a scrumptious dipping sauce. Again, check out her blog for these recipes and so much more! I’m getting hungry just thinking about these šŸ™‚
And as promised, here is one of my recipes:

20120412-172706.jpg
Crab Rangoons (adapted from Dibs, Food.com)

Ingredients:
1/4 cup sour cream ( you can use a lite version)
2 (8 ounce) packages cream cheese, you can use lower fat Neufchatel if desired
1 cup crabmeat, drained ( I used 2 cans, yes 2! BumbleBee brand because there’s little or no ‘picking over’)
2 green onions, sliced thin
1 clove garlic, minced
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
Wonton wrappers, usually found in produce section, 1 package
Oil for frying

Directions:
Stir together sour cream, cream cheese, soy sauce, and sugar in a bowl.
Fold in remaining ingredients (except wonton wrappers). You can refrigerate the mixture overnight if you want, just let it get to room temperature before use.

Assembling the Rangoons
Heat oil in either a wok or a large pan. Have about 1 to 1 1/2 inches of oil.
Have a small bowl of water nearby to moisten your fingers when sealing the edges of the wontons.
Take out about 5-6 wontons and place about 1 to 1 1/2 teaspoonfuls of the crab mixture on each wonton. Moisten edges, bring up corners, and seal tightly by pinching the edges.
Next, Place your Rangoons in the pan and fry them turning after they get a nice golden brown. You can squeeze in getting the next bunch ready for the pan while you’re waiting for these to cook.
Remove the Rangoons with a slotted spoon and drain on paper towels. You can keep them warm in a low temp oven while you’re cooking the rest.
If desired, you can also bake them in the oven instead of frying them. Just spray them with a little vegetable spray after placing on a baking sheet. A 350* oven works fine. Twenty minutes is about enough time!
I will post the recipe for Chicken Satay soon. This particular recipe is most delicious and the chicken is surprisingly moist.
Then I will share some of the handmade gifts šŸ™‚
Until then, take time to smell the April flowers!

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About artistmum

Artist
This entry was posted in art advice, art blogging, art processes, how-to, wedding dress and such and tagged , , , , . Bookmark the permalink.

6 Responses to ArtistMum: April Showers Bring?????

  1. Robert Bergman says:

    YUMMY!

  2. alotonyourplate says:

    my sister and i are obbsessed w crab rangoon! i gotta try this recipe thx ruthie ā¤

    • artistmum says:

      You’re welcome! I love them too. Tasted them from a take out place in Jersey City and just had to have them! Did a little google searching and tweaked up the recipe! Enjoy!

      Sent from my iPad

    • Katie Anne says:

      Hey Jess- I can vouch for my mom-in-laws crab rangoons- they’re SO delish. You and Jax will love them!!!

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