CRAB RANGOON by Dustin Harder
W
hen I was a kid in Michigan, ordering crab rangoon was a staple for the table when we went out for Chinese food. When I moved to NYC, I remember being so disappointed to discover this was not a typical item on Chinese menus. Needless to say, it was my mission to re-create these for very personal reasons. Hearts of palm give it the texture usually provided by the crab, but let’s face it, it’s that luscious cream cheese with the crunchy wonton everyone loves! Speaking of cream cheese, these were tested several times with various brands, and the tofu-based cream cheeses complement it best, with the nut-based cream cheeses coming in second; the Dreamy Creamy Cream Cheese on page 41 will also successfully take you to the finish line. Makes 16 rangoons
