MARIN ARTS & CULTURE 17
About Katharine: “I have always been an adventurous eater, (even as a small child), and started cooking in kitchens at 10 years old. I love the pace, pressure and craziness of kitchens, owning my own restaurant several years ago. I am currently a food and wine paring chef in Marin and Sonoma county and live in Healdsburg.”
Crab Rangoons
Makes 16-20 rangoons
6 ounces fresh crabmeat
6 ounces cream cheese, room temp
1/2 tablespoon minced green onions
1 dash Worcestershire sauce
1/2 teaspoon salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oil—use rice bran oil, but vegetable or canola is fine, too
Mix everything together and keep in a chilled bowl for assembly.
Assembly:
Pick over the crab to remove pieces of shell
1.Use only about 1/2 teaspoon of filling for each wonton.
2.Seal edges with beaten egg.
3.Make sure you squeeze out all the air or they'll pop open during
frying and make a real mess!
4.Deep fry at 350º until golden brown and crispy.
5.Blot on paper towels.
If you would like a dipping sauce, I have found that a mix of even parts good quality honey and Sriracha make a snappy accompaniment!