Crab Rangoon

One of my favorite Chinese-American foods is crab rangoon. An anytime favorite amongst Chinese food consumers this dish has roots in Polynesian cuisine. I add a dash of sesame oil to the usual canola/vegetable cooking oil to add a richer taste. This can be omitted of course. Crab rangoon is a bit time consuming but with practice can be made as quickly as most dishes. Make sure your wanton wrappers are fresh.

12 oz. Cream Cheese
50 Wanton Wrappers
1 can Crab Meat
1/4 tsp. Garlic Powder
1/2 tsp. Soy Sauce
1 Egg (Beaten)
Dash Sesame Oil
Vegetable/Canola Oil (Enough to deep fry)

Combine wet ingredients and spices, except egg in a medium bowl. Wrap mixture into wanton wrappers and fold into diamond shapes. Brush prepped “rangoons” with beaten egg before frying. Add approximately 1/4 c. sesame oil and add other oil to cover for deep frying. Heat oil to 350 deg. Fry until brown and dry/cool on paper towels.

Nova Scotia Seafood Chowder

Here is a classic cold day chowder from our friends up north. Make sure you take off the pot and allow to “ripen” for one hour prior to consuming. This is quite a meal.

3-4 Slices Bacon

3 tbs. Butter

1 Large Onion

1 Stalk Celery

2 Cloves Garlic

2-3 Yukon Gold Potatoes

250 mL Clam Juice

3 c. Milk

4 Bay Leaves

1 lb. Mixed Seafood (Crabmeat. Clams, Fish, etc…..)

1 c. Heavy Cream

Pinch Of Thyme

Cracked Peper/Salt

Fry bacon until brown. Add onions, butter and celery. Give 5 minutes to cook. Add in potatoes, clam juice, bay leaves and milk and bring to low boil. Boil for 10 minutes. Reduce heat to medium low and add seafood. Simmer for one hour. Afterwards allow to cool and “ripen”.