Thursday, September 1, 2011

Week One Tailgate Recipe: Crab Rangoon

For the next twelve weeks, I will feature a winning recipe to take to your Saturday tailgate party. There are four things I think about before deciding what I want to share with my friends and fellow Razorback fans:

1.       Is it quick?
2.       Is it delicious?
3.       Is it portable?
4.       Is it pretty?

Today I am featuring something I’ve made for several tailgate parties. It’s delicious, quick to make, travels well, and does a great job at enticing fans to dig in.

Let’s go with Baked Crab Rangoon’s this week!

For this simple and scrumptious appetizer all you have to do is mix five ingredients together and spoon into won ton wrappers and bake for about 25 minutes total.

I let these babies cool a bit before packing them up to take with me. I place several of the Rangoon’s on a paper plate and place into a large Zip-loc bag. It will probably fill about two to three bags. The Zip-loc's make it great to stack and open up the bags as you need to refill your platter. This way, you can toss everything and not worry about forgetting a platter or dish you need to take home.

I forgot to snap a photo of them packaged in a Zip-loc bag. Forgive my irresponsibility. 

I spooned a small amount of Sweet and Sour sauce found near the soy sauce in the Asian isle. It really gives the Rangoon's a sweet kick. I've also tried dipping them in soy sauce, but found I like the sweet taste over the salty taste.

Shout out: Now that you've got a delicious and simple tailgate appetizer to take with you, you need stylish ideas for your attire. Check out this fantastic blog today on Find it Fab it! She has some beautiful pieces for game day wear, even though she is an Auburn alum and a devout fan. Her blog showcases fantastic ideas for DIY projects, beautiful antique finds and so much more. Go check her out!

Here’s the scoop:
1 can (6 oz.) white crab meat, drained
4 oz.  (1/2 of 8-oz. pkg.) cream cheese, softened
2 green onions, thinly sliced (reserve more for garnishing)
1/4 cup  light mayonnaise
Sprinkle in some salt, pepper and garlic powder
12 won ton wrappers (found in the produce section)

Sweet and sour sauce

Make it:
Heat oven to 350°F.
Mixfirst 4 ingredients.
Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. You can also use a mini muffin tin and fill 24 cups for smaller bites.
Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through. 

Garnish with remaining green onions and sweet and sour sauce.
Place on paper plates and pack in Zip-loc bags if you are traveling with them.



Anonymous said...

Oh my goodness! These are so pretty and look delicious. I gotta think of a way to serve these at an actual tailgate without the risk of the crab meat spoiling in the heat. Hmmm. Any ideas would be appreciated!

Christi - you should submit your Football Foodie posts to UGABamaBelle's weekly Thursday link up for Saturdays In The South. Your posts are a perfect fit!

Happy College Football Kickoff Day!!

Christi's Chirps said...

Hi, Ally! Thank you so much for your compliment. They are so, so delicious! In hotter weather, I will delicately place them on the top of our cooler and grab a bag of them as needed. That usually works pretty well!

Thank you so much for letting me know about UGABamaBelle's Thursday link up! I haven't done a link up before! :)

Happy game day tomorrow!

Mackeys Moments said...

yummy! can't wait to try this!!

(love the way you spell your name! - I spell mine the same!) :)

new follower...


Taste and Tell said...

I should start applying that criteria to all of my food! These sound like the perfect little bites for tailgating.

Christi's Chirps said...

Hi, Christi! Thank you for visiting! You've definitely got to try these Rangoon's soon! You'll have to let me know if you enjoy them as much as I do! :)

I love the stories you tell on your blog! Your children are just precious!

Come back soon! xo, Christi

Hello, Taste and Tell! Ha ha! Isn't that the truth! :) That criteria could certainly be applied to dishes outside of tailgating.

Thanks for coming by! By the way, your zucchini cobbler bars look excellent! Such a great idea as we get closer to fall! I have never baked with zucchini before, but will have to give it a try very soon!

UGA Bama Belle said...

Oh my word, those look delicious!! I cannot wait to try this recipe! Thank you for linking up and sharing it. I am so happy to have found your blog! I will let you know how they turn out!