garlic scape crab rangoons

Although I typically walk the straight and narrow when it comes to Asian cuisine, I can't help but love the slap-in-the-face-of-traditional-Asian-cuisine guilty pleasure that is the crab rangoon.

It is shamelessly awful and wonderful at the same time. Wholly a creation of the "American Chinese" bent, crab rangoons are an unknown in Asia - and rightfully so, in my opinion. However, the fact that they are little more than a shameless attempt at pandering to the palate of your typical American schlub doesn't make me love them any less.

Creamy and crunchy with just a hint of umami from the scallions/garlic and then dunked in a cloyingly sweet, outrageously fake red sweet and sour sauce they're a guilty treat I can't resist when ordering Chinese takeout.

I still had a few garlic scapes leftover so instead of using the normal scallions and garlic I used the scapes. The fresh garlic taste was pleasant and even managed to poke through the sweet and sour sauce - not to go unnoticed victory over the flavor homogenizing sauce.

Garlic Scape Crab Rangoons

4 oz cream cheese, at room temperature

2 oz crab meat (or Krab if you want to be truly "authentic")

1 tablespoon minced garlic scapes

1/2 package wonton wrappers (about 24)

peanut or vegetable oil for frying

In a bowl mash together the cream cheese, crab meat and garlic scapes. Put a teaspoon of filling in the center of the wonton wrapper and fold to your liking, using a little water on the tip of your finger to seal the wrapper. Fry in batches until golden brown and serve with sweet and sour sauce.

Comments

[katie]

so pretty! and so delicious, I love crab rangoon and it's so wrong but I especially love the sweet ones.