Thursday, December 29

Crab Ragoon

Crab Ragoons have always been a favorite of mine. In recent years, more and more take away restaurants are including them on their menu. Although, I do love a good take away night, I do not love the excess oil that tends to accompany it. Easy to make, easy to bake, oil free ragoons are just as yummy as their take away counterparts.

I learned to make these when in China, the mother of the family I was living with had this ability to stuff with one hand and fold with one hand. Seriously, she literally would fold and tuck the wonton wrapper with one hand while holding it. The other hand was always on the spoon she stuffed it with. I have tried this several times, never successfully, maybe you'll have better luck. If not do as I do, put the spoon down in order to close up the wrapper.

This will make 24 ragoons
Full time: 25 minutes
You will need:

24 wonton wrappers
6oz canned crab meat, drained (yes canned, it works better for the texture)
4oz neufchatel cheese
1 green onion, diced extra fine green part only
1/4 cup mayonnaise
1 tsp ground black pepper
1/2 tsp salt

Let us begin:

Preheat oven to 350

Spray 24 muffin tins with cooking spray
In a mixing bowl place neufchatel cheese and microwave for 20 sec, this will help it blend better but don't over do it.

Mix in crab, onion, mayonnaise, pepper, and salt. Whisk well to completely combine

Now, lets build a ragoon. Get a small bowl with a little water in it ready, you will need this to dip your fingers in to seal

First hold a wonton wrapper in your hand in a slight cup shape, fill with a small dollop (roughly 1-2 tsp) of cheese mixture. Don't over fill or it will leak. It will seam like a super small amount but, trust me.

Dipping your fingers into the water, moisten the corners at 12 o'clock and 6 o'clock. Gently move them together and press firmly

Now, moisten 3 o'clock and pull into the center and push onto previous connection

Finally, moisten 9 o'clock and bring it into the middle, press it onto original fold be careful to connect it to opposite side of 3 o'clock connection

Place finished ragoon into muffin tin

Repeat process with remaining wonton wrappers, until you have 24 ragoons ready to go

Place in oven and bake 15-18 minutes or until golden tipped and wonton feels firm.

You may have a little mixture sneak up and out, it will brown up. You can just trim it off, or leave it for the handmade "oops" too much filling look.  Enjoy!

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