Taste of Virginia
CLASSIC ASIAN APPETIZER GETS ? VIRGINIA TWIST ? This recipe “is a classic crab Rangoon with a Virginia twist,” said chef John Maxwell. “It has a Virginia agricultural product and a nautical one as well.” In this version, Maxwell pairs Virginia apples with Virginia blue crab to make a flavorful appetizer for holiday gatherings. “The key to crab Rangoon is the crab and cream cheese, but apples give it a Virginia flavor,” Maxwell said.
Virginia Blue Crab Rangoon INGREDIENTS
3 ounces cream cheese, softened 2 tablespoons minced green onion ¼ teaspoon black pepper 1 teaspoon seafood seasoning (such as Old Bay) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce ¼ cup grated apple 6 ounces Virginia crabmeat 36 wonton wrappers, round or square 2 egg yolks canola oil for frying PREPARATION
In a mixing bowl, combine the cream cheese, onion, pepper, seafood seasoning, mustard, Worcestershire sauce and grated apple, and mix well. Gently fold in the crabmeat. Place 4 to 6 wonton wrappers on a cutting board or plastic wrapcovered counter. Brush the top edge of each with egg yolk, and put 1 teaspoon of the filling in the center of each. Fold the wrappers over, bringing the bottom edges to the top edges, and seal them by pressing the two edge s together. In a frying pan, heat canola oil and place wontons in the oil until brown; about 2 minutes. Remove from the oil, pat dry and serve with a favorite dipping sauce.
VirginiaFarmBureau.com
Cultivate NOVEMBER/DECEMBER 2011
27