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Crab Rangoon, Updated

Baked -- not fried -- crab rangoon. Brilliant!

Baked -- not fried -- crab rangoon. Brilliant!

By Denise Mickelsen, senior editor

March 29th, 2011

When I was in college, my friend, Jennie, and I loved to order Chinese takeout and watch movies together. The food--greasy and delicious--was always eaten on the floor in front of the TV, and we were usually in our pajamas. Crab rangoon (deep-fried, cream cheese-and-crab-filled wontons) were a must-order item, and my memories of those bad-for-us little beauties stays with me to this day.  I've ordered them since from other Chinese restaurants, but the wonton wrappers are either too thick or too thin, the filling too gummy or not crabby enough, the ratio of crab-to-cream cheese woefully wrong. They just never live up to the crab rangoon Jennie and I ate together in college.

But hope springs eternal! Jamie at has re-worked the classic crab rangoon recipe, turning them into light (looking) baked wonton cups filled with a creamy, crabby filling.  They may not be deep-fried, and I may not be able to enjoy them with Jennie (who lives in Cincinnati now), but I can't wait to try them nonetheless!

posted in: Blogs, Denise Mickelsen, crab rangoon,
Comments (2)

sbreckenridge writes: Mmm, crab rangoon is my guilty-pleasure food too. These look great! Posted: 10:31 am on March 31st

amberini writes: These are absolutely brilliant. Great find! Posted: 11:01 am on March 29th

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