Crab Rangoons #Yum

Last night, I made crab rangoons for the first time. I was so happy that they came out so delicious! Most of them were more picturesque, but I didn’t get a chance to take a pic before they were scarfed up (the last few had a little cream cheese leak out but they tasted just as good). A friend asked if I’d share the recipe so I thought I’d post it here too.

I made homemade crab rangoons for the first time. #yummy #cooking #chinesefood

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Crab Rangoon Recipe

 Makes About 16 | Prep Time: 15 Minutes | Cook Time: About 5 Minutes


1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, softened
4 crab sticks finely diced (imitation crab meat or real if you prefer)
2 tablespoon powdered sugar
Pinch of salt
Dash of Worcestireshire Sauce
Green Onions finely diced or Dash of Onion Powder
Wonton Wrappers
Oil, for deep frying


Mix the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some egg on the outer edges of the wonton wrapper and fold the four corners to meet in the center and pinch the sides closed to prevent the filling from leaking out in your oil.

Use a deep-fryer or heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. (I used a small deep fryer and set the temperature at about 375 degrees.) Dish out with a strainer or slotted spoon, draining the excess oil by placing the crab rangoon on a wire rack.

Cook’s Notes:

Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot! Let the crab rangoons cool down a bit before serving them with sweet and sour sauce.

Be a Bear in the Kitchen

Once it warms up, I like to cook on the grill a lot. Recently, I was able to try some Culinary Claws which are kitchen and grill tools designed like bear claws. Not only do they make kitchen and grill jobs easier, but also more fun.

bear claws

Disclaimer: I received Culinary Claws in exchange for my honest and unbiased review. All opinions are my own. I did not receive any other compensation.

My family loves pulled pork, but I rarely make it because shredding pork is a bit difficult as it hurts my hands to shred it with forks. I found that they made shredding pork much easier by holding the chunk of meat still with one of the claws and dragging the other claw across the meat. These claws also make shredding meat and tossing salads more fun because, like me, you will probably want to pretend to be a bear (unless it is just me or if you prefer to be Wolverine). Either way these claws will probably make your kitchen and grill work easier and more fun. These claws are made of hard, durable plastic, and they are easy to clean as they can be safely cleaned in the dishwasher. For these reasons, I would recommend them for shredding meat, tossing salads, or flipping meat on the grill.

Gratitude Lately

I am thankful for my awesome hair stylist who gave me a nice layered cut and more dark purple in my hair yesterday. It gave me a little extra confidence when I met my new class. I enjoy meeting new people, but I get a bit anxious. I feel a lot of pressure to do well and I worry that I will not measure up somehow. I printed a few papers and decided that the best thing to do before class would be to take some extra me-time. I got out my guitar which I restrung recently, thanks to my sweet hubby who ordered these neat neon #drstrings for me. I played some Sweet Home Alabama, House of the Rising Sun, and Incubus. There used to be parts where it seemed like the notes were arriving too soon to tell what they were, nevermind trying to get my fingers to move into the right positions.  Although, I can’t play those songs from start to finish, I’m getting closer. I can definitely see progress and I’m glad I haven’t given up.


I think it helped. Class went well. (And I am so thankful for that!) I used the same icebreaker as I did earlier this semester. It was funny, I thought all of the students were paying attention but it turned out that a couple had tuned out so they weren’t able to list any of the items for the first time around. At the end, I shared a little about myself using the items in the bag as a starting point. Then I asked each student to share something about themselves. I said that it could be as simple as why you are taking the class or how it will help with their goals or what they are majoring in. I listened as each student shared some interesting and personal things about themselves. I was really impressed. I was thankful for their courage in what they chose to share. I left class feeling like maybe, I am starting to get the hang of this.

I am thankful for more snow. Earlier this week it was about in the 50s and the lawn was getting to be a bit of a mud patch, typical of spring weather. Today, I had to reschedule my research interview because we got 6 inches of snow. [They say “If you don’t like the weather in Maine, just wait a minute”. …no idea who “they” are… but it has been so true lately).

I was thankful to find some great deals this week! I got some great deals on produce at a local asian market. I had no idea what a Pomelo was, but a quick google search turned up that it was a citrus fruit with a grapefruit-like flavor. There were bags of two; I picked them up and was examining them closely with one in each hand. I lowered them a bit slowly and teetered them a little side to side as I debated “should I get them or should I not…” Right about then I looked up to see a man across the way kind of chuckling to himself and it occurred to me that it may have looked like I was in a scene from an Austin Powers movie. I quickly added the fruit to my cart and continued on my way… The fruit turned out to be delicious, by the way, like a sweeter grapefruit.

Despite a couple of stressful moments, I really enjoyed cooking this week. I was thankful for the curious Italian food section at the asian market. I chose some pappardelle noodles which turned out absolutely scrumptious with a homemade meat sauce.

I was also thankful that despite catching dinner on fire one night… yes, you read that right, ON FIRE! I decided to make Coquilles Saint Jacques for the first time. I had spent a good solid couple of hours in the kitchen working on the meal. I filled the little crocks with scallops, prepared the sauce, the whole nine yards… topped them off with the breadcrumb topping and put it under the broiler. It was looking perfect until I peeked into the oven to check and one of the crocks ignited, by the time I grabbed a set of potholders, they all were ablaze. (Holy hell, that’s a first for me!) I pulled the pan out and was able to blow them out. I couldn’t believe it, it was all perfect until then… but luckily I was able to scoop out the little burnt bit of breadcrumb and everything else was totally fine and it was delicious! I was super thankful for that. (I think my dishes were just a little too close to the broiler… ooopsies. Lesson learned.).