SC - OT--Recipe for Crab Rangoon

[Lilinah biti-Anat]

OK, i wasn't going to bother with this thread, but, well, the 
gauntlet has been thrown down :-)

I wasn't shy to post this, i just didn't want to bother.

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Time Life Books: Foods of the World Series:
Pacific and South East Asian Cooking, 2 vol. set
(c) 1970

page 10-11 of the spiral bound recipe book

Crab Rangoon (Hawaii)
Deep-Fried Wonton Puffs Filled with Spiced Crab

to make about 160 crab puffs

1 pound cream cheese, softened
1 pound fresh, canned or frozen crab meat, drained
      and thoroughly picked over to remove all bits of
      shell and cartilage
1 tablespoon finely chopped garlic
1/8 teaspoon Worcestershire sauce
3 drops Tabasco sauce
2 teaspoons salt
1 teaspoon white pepper
4 recipes wonton wrappers (page 14), or
      2 pounds ready-made wonton wrappers
Vegetable oil for deep frying

Combine the cream cheese, crab meat, garlic, Worcestershire sauce, 
Tabasco, salt and pepper in a deep bowl. Beat vigorously with a large 
spoon until the mixture is smooth and fluffy.

Spread the freshly made wonton wrappers sides by side on a lightly 
floured surface and, with a small, sharp knife or pastry wheel, cut 
them into 2-inch squares. (Ready-made wonton wrappers are already 
cut.) Place 1/2 teaspoon of the crab mixture in the center of each 
square. Following the diagrams above, fold the square so it forms a 
triangle and shape it as shown.

[(1) "mound the filling in center of a square wonton wrapper", (2) 
"fold the wrapper diagonally" (in half from corner to corner) into a 
triangle leaving top and bottom edges slightly separated", (3) "dab a 
bit of filling on each side of the mound and draw the midpoints of 
both legs of the triangle together over the exposed filling and pinch 
them securely", (4) "Finally fold in the bottom corners like wings."] 
(but a couple pictures are worth this whole paragraph of words)

As each crab puff is finished, place it on a plate or wax paper and 
cover it with a paper towel. If the wontons must wait longer than 30 
minutes before being cooked, cover them with plastic wrap and 
refrigerate them.

Preheat the oven to the lowest setting, then line one or two large, 
shallow baking pans with paper towels and place them in the center of 
the oven. Pour about 3 cups of the vegetable oil into a 12-inch wok 
or fill a;deep fryer or large, heavy skillet with oil to a depth of 
about 2 inches. Heat he oil until it reaches a temperature of 375 
degrees [Farenheit] on a deep-frying thermometer. Deep-fry the crab 
puffs, 6 to 8 at a time, turning them with a slotted spoon, for about 
1 minute, or until they are golden brown on all sides. As they brown 
transfer them to the paper-lined pans in the oven while you fry the 
rest. As you deep-fry succeeding batches you will probably have to 
replenish the oil to keep it at the proper level. Serve the crab 
puffs hot.

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There's a photo of them on page 25 of the big picture book volume of 
the set. And you can see that they are indeed NOT from Burma/Myanmar, 
but from Hawaii.

Hope this makes your New Year's Eve a happy one :-)

Anahita Gauri al-shazhiya (and now the completely nuts) bint-Karim 
al-hakim al-Fassi
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