Cavey’s Crab Dip

So, I’m doing some shopping for the stuff we need for our 4th of July feast when I bump into a fellow Neanderthal at the meat counter.  As I get my mitts on a container of real crabmeat from the refrigerated case, he asks me, “What are you gonna do with that?”
I reply, “Make some crab dip! “
To which he says, “Mmmmmmm.  Sounds good!  Is the recipe on your website?”
That’s the moment I realized that one of the easiest and yummiest dishes I do has never made an appearance on this rag.  Three ingredients and three minutes is all it takes to make an appetizing appetizer perfect for any summertime fete.

INGREDIENTS

24 Ounces Sour Cream
1 1.8 Ounce Package Knorr Leek Soup Mix
8 Ounces Real Crabmeat

NOTE: This recipe can be made with regular onion soup mix and canned crabmeat. However, I highly recommend using Knorr Leek Soup and the real crabmeat found in the refrigerated section of your local supermarket (usually near the meat department). Costco also carries a great lump crabmeat in their refrigerated section. Additionally, though it doesn’t really make this a “healthy dish”, using the “Light” version of sour cream certainly cuts down on the caloric and fat content for those trying to watch their Caveish figure.

Place sour cream and soup mix into medium sized mixing bowl and stir until fully blended.

Now, place crabmeat into bowl and gently fold into sour cream/soup mixture.
HINT: I like to have small lumps of crabmeat in my dip. If you prefer it a little smoother, go ahead and add the crab meat when you initially put in the soup mix. The extra stirring will smooth it out.

Cover mixture and refrigerate for at least three hours … and that’s it! Just serve with your favorite dipping chip and be ready for the YUM!!
HAPPY 4TH OF JULY!!!

Prep Time = 3 Minutes
Chill Time = 3 Hours
Serves 10-20

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cure For The Common Salmon

The family emergency continues, making it difficult for me to post as often as usual. But, I’ve got another one here that will knock your loincloth off! Some call this Lox, Gravlox, or (mistakenly) Smoked Salmon. Though, it is really Cured Salmon … and, it is really good! Simple, too!!

INGREDIENTS

1 2-3 Pound Fillet Fresh Salmon, skinned
1 Cup Sea or Kosher Salt
1/2 Cup White Granulated Sugar
1/2 Cup Brown Sugar
2 Tablespoons Fresh Ground Peppercorns
1 Bunch Fresh Dill

RECIPE

In a medium bowl, place salt, sugars, and pepper. Whisk together until fully blended and the brown sugar is no longer clumpy.
HINT #1: I used a five-flavor blend of peppercorns that included white, black, green and pink peppercorns and Jamaican pepper. Though, using plain old fresh ground black pepper will work just fine, too.

Place the salmon fillet centered on a piece of plastic wrap that is more than twice the length of the fillet itself. Cover the fillet with half the salt mixture, and then half the dill bunch.

Carefully turn the fillet over (It helps to pat down the ingredients into the fillet first). Then, cover the other side of the salmon with the rest of the salt mixture and dill.
Now, wrap the salmon as tightly as possible with the plastic wrap.
Place wrapped filet onto a sufficiently large plate or platter to catch any juices that my run off during the curing process. Place into refrigerator for 24 hours, making sure to turn it over at the halfway point.
HINT #2: If you wrap it tight enough, you won’t have to stack any blocks or anything else that other recipes seem to call for. I also like to re-wrap the fillet with a second piece of plastic wrap to help achieve the necessary tautness.

After 24 hours, remove the fillet from the fridge and carefully unwrap it. This is what it should look like!

Remove the dill and as much of the salt mixture as possible. Under cold running water, rinse the rest of the dill and salt from the salmon. Pat it dry with a paper towel.

With a very sharp knife cut the fillet, on an angle, into very thin slices. Layer the each slice on top of the previous one.
Now, you need to make a decision. Eat it right away? Refrigerate it until later? Or, freeze it for future use in the next 2-3 months? It’s hard not to try some right away, so go ahead and have at it. But, I like to wrap it up in some fresh plastic wrap and refrigerate it another 24 hours … it just seems to give it an extra bit of flavor curing.

When you are ready to serve it, you can place it on toast triangles with a little Goat Cheese and capers, put it in a salad, or go the traditional route pictured here: with a bagel, cream cheese, and slice tomatoes and onions.
HINT #3: You can add many other ingredients during the curing process. Paper thin slices of lemon; zest of any citrus; fresh tarragon or parsley; fennel, caraway, or coriander seeds; or just about anything else you may want to experiment with. Be creative and have fun!

Prep Time = 15 minutes
Cure Time = 24 Hours
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Teriockeye Salmon Wontons

Being that this is now the third wonton recipe I am sharing here, it is readily apparent that the Caveclan loves their deep-fried Asian appetizers. That said, these just may be the best of the bunch! All I know is that I’ve made them several times now and they have all disappeared quicker than one of Lindsey Lohan’s lawyers.

INGREDIENTS

1/3 Pound Fresh Sockeye Salmon Filet
3 Tablespoons Teriyaki Sauce
4 Ounces Cream Cheese (NOT whipped)
4 Water Chestnuts
1 Green Onion
2 Tablespoons Corn Starch
24 Wonton Wrappers

RECIPE

Skin Salmon, then cut into 1″ rectangles. Place into bowl and cover with Teriyaki sauce. Be sure to get all the pieces of fish evenly and completely soaked in the sauce. Set aside.
HINT #1: While any type of Salmon would work for this recipe, I highly recommend Sockeye Salmon. Aside from the fact that it is part of the name of this dish, it is also the most flavorful type of the anadromous Salmonidae.

While the fish is soaking, mince onions and water chestnuts, cut cream cheese into 1/4″ cubes (about 1/3 of a teaspoon), and set up your wonton making station. You’ll need the above ingredients plus a small bowl with cool water, a clean plate, a cooking towel, and a cookie sheet completely dusted with the corn starch.

Place a wonton wrapper on the plate, add a cube of cream cheese, a piece of Salmon, and a pinch each of green onion and water chestnut.

NOTE: Previously, I showed you how to make a “Bishop’s Hat” wonton. This time, I’ll demonstrate the “Pirate’s Hat”.
Wet your finger and moisten three edges of the wonton wrapper. Take the dry edge and fold it over to the opposite edge. With your finger tips, firmly seal all the edges, while pressing gently to remove any gaps between the filling and the wrapper itself.
HINT #2: Any air or gaps may cause a bubble to form on the wrapper surface when the wonton is cooked. These tend to pop and let the cream cheese come running out.

Next, fold the front edge back slightly and firmly pinch the ends together, creating an air-tight seal. When done, place wonton onto cookie sheet and wipe any moisture off your prep plate before making your next wonton.

When all wontons are made, cover the cookie sheet with plastic wrap and place into freezer for an hour before cooking them. This helps the wontons to hold their shape, as well as prevent tears in the wrapper while they are being cooked.
In a saute pan or wok, heat vegetable oil to 350°. Gently place 4 or 5 wontons into the oil and cook for about 1 minute or so (depending on oil temp). Don’t overcrowd the pan or they won’t cook evenly.
Serve with your favorite dipping sauce. Pictured here with spicy Plum Sauce.
HINT #3: If you make too many (as if that was possible), once they are frozen, remove them from the cookie sheet and place into a freezer-friendly, air-tight container. When you’re ready to eat them, just plop them straight into the oil from the freezer. They will last up to three months.

Prep Time = 30 minutes
Cook Time = 1 Minute
Makes 24 Wontons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Hummus

Wherever you travel in the Mediterranean, from Lebanon, to Israel, to Turkey and beyond, Hummus seems to be a mainstay as a side dish and/or appetizer. For good reason … it’s gooooooooood! And so easy to make, as well. So, it only seems fitting that we wrap up our weeklong epicurean excursion to the Middle East with this Caveman’s version of a classic regional dish.

INGREDIENTS

1 16 Ounce Can of Garbanzo Beans (Chickpeas)
3 Garlic Cloves
3 Tbsp Tahini Paste
3 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
1/4 Cup Garbanzo Bean Juice
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1 Tsp Fresh Chopped Italian Leaf Parsley

RECIPE

Drain garbanzo beans, reserving 1/4 cup of the canning juice.

Squeeze and strain the juice from a fresh lemon until you have 3 tablespoons worth. About half a lemon usually does the trick.
HINT: Again, I can’t stress enough how using Meyer’s Lemons in these recipes makes such a huge difference. Use them if at all possible.

Crush Garlic.

Place all ingredients, EXCEPT PARSLEY, into food processor.

Process on high setting for about 2-3 minutes, until mixture is creamy and semi-smooth.
HINT #2: This will never get as smooth as the Tahina Sauce. So, don’t over process it trying to get it to that consistency. A very slight grainy appearance is expected.

To properly plate when done, with a rubber spatula scoop out enough to more than cover the area of the serving plate. Smooth out the Hummus, kind of making a wheel shape out of the hummus. Be sure to leave a little round reservoir in the middle of the “wheel”.

Pour a little Olive Oil into the center reservoir. Then, dust dish with Paprika.

Finally, top hummus with finely chopped parsley and serve along side your favorite Mediterranean dish. Pictured here with Falafel, Pita Bread, Tahina Sauce, Caveraeli Salad, and Harif.

We hope you’ve enjoyed our culinary journey over the past week. We’ll be adding more recipes to this regional list in the coming weeks, including my promised Falafel recipe … I still need to try one more tweek before it is ready for public consumption.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Super Sunday Success

What a day! A good game, great food (if I do say so myself), and a fantastic time was had by all. Actually, this Super Sunday actually started on Saturday with the making of the 2+2 Tequila Chili and the Lamb Wontons. Stews and Chilies are always better the second day, and by making and freezing the wontons ahead of time the game-day workload was greatly reduced. My personal workload was lightened even more by the assistance of the Cavegirl in the making of the wontons. I just showed her how to do it once and then she was off to the races making some perfect “Bishop’s Hats”. She was so proud today when everyone complimented her on how professional her wontons looked … and I was proud that my little girl is already showing some great culinary talent at the tender age of four.
I didn’t make any variations in the wonton recipe. Though, I did experiment a bit with the dipping sauce. I took 4 tablespoons of store-bought plum sauce and combined it with 2.5 teaspoons of apricot juice (reserved from the canned apricots I used for the baked brie described below), 1/4 teaspoon ground chili oil, 1/4 teaspoon fresh fine-grated ginger, and a few drips of chili sesame oil. Turned out to be a nice sweet and tangy sauce that flattered the the bold, rich flavor of the wontons. Almost tasted like a samosa with a sweet chutney sauce.

Speaking of the Baked Brie with Peach Sauce, I did make a few adjustments to the usual recipe. For one, instead of using peach sauce I made an apricot sauce that just may be a better compliment to the brie. So, I guess it was really a Baked Brie with Apricot Sauce. Also, instead of just some dried cherries I found a trio medley that also included dried blueberries and cranberries … definitely an improvement! For some reason, however, the oven wasn’t cooking as hot as usual. As a result, the cheese could have used another 5 minutes or so. It still was absolutely delicious … even the Cavekids were mowing on the pungent cheese.
Unfortunately, we had a few last minute cancellations, so our menu changed and contracted slightly. Instead of the planned Crab Dip and Crudites we switched over to some Rockin’ Guac with Garlic Parmesan Pita Chips … a little lighter than the crustacean filled creamy dip and a bit more veggie friendly for the Cavewoman. Besides, we had just gotten a new shipment of homegrown avocados from the Cave-in-laws and a couple of them were just ripe enough – using the mini food processor on them didn’t hurt either. I must say that the Fuerte variety that they grow are, by far, my favorite type of avo. They are so creamy and buttery, you just don’t want to stop eating them … which can be a problem.

The Chili is one of those recipes that is set in stone. If I messed with it, even if it worked, there would certainly be a “mutiny on the chili-bowl”. Instead of inviting an insurgency, I opted to make a second chili. A veggie version of the traditional 2+2 Tequila Chili. Unfortunately, I didn’t quite get the balance of ingredients right with the lesser amounts of veggie meat (Morningstar Crumbles), which also doesn’t impart the same flavors into the dish that the real deal does. Though, I think that with some tweeking, I can make a veggie version that will rock the herbivore crowd the way the carnivores were today. Regrettably, I didn’t take a shot of the Chili course when plated … yeah, I jelled! But, if you really need to see what it looked exactly like, see this photo.
Before we get to dessert, let’s talk about the game. The final score (34-17) doesn’t represent the hard-fought, see-saw battle that this Super Bowl truly was. I think the only people who weren’t happy after this game were the Colts’ fans and the much publicized guy who bet $1Million on them to win straight up (what a Du-mah!). The game had it all: a ten point turn around (only the second time in SB history), goal line stands, an “onside kick” to start the second half, and a rockin’ half-time show from The Who that had the whole stadium singing every song. Not to mention, the end result was sweet redemption for QB Drew Brees, the Saints organization, and the city and people of New Orleans. You can’t help but enjoy a show like that!
As for the much lauded Super Bowl commercials, most were ok at best. But a few caught our collective eye: Puxatawny Palamau, Snickers with Betty White & Abe Vigoda, and the VW “Punch” spot with Stevie Wonder and Tracy Morgan at the end.

Yeah, I know, I’ve ranted enough and it’s time for dessert. As usual, the Cavewoman was in charge of the sweet portion of our menu. After all the rich foods we were consuming, she went for something a little lighter: an Angel Food Cake topped with Nectar of the Gods Fruit Salad. I don’t want to give away the whole recipe since she promised to post it this week, but it was sooooooooo good with the sweetened fruit and light, airy cake combining for a perfect capper on a delicious day!

The best part was seeing the satiated and content smiles on everyone’s face when all was said and done. As you can see the food is all gone, Caveboy is out, the Cavegirl is on her way out, and the rest of the crew (from left, Cousin Wendy, the Cave-in-laws Peg and Leo, and the Cavewoman) was so full, they didn’t move for about an hour. Everyone truly seemed to have a great time at what will undoubtedly be our last soiree in this house. What a great way to go out!
Hope your Super Sunday was as fun and flavorful!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This post originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This post may be shared and reprinted as long as this entire copyright message accompanies it.

Rockin’ Guac

As promised in Freezer Food Fest #10, here is my recipe for some killer guacamole. It doesn’t hurt that I get some phenomenal homegrown avocados, courtesy of the Cave-in-laws!

INGREDIENTS

3-4 Medium Avocados, ripened
1 Medium-Large Roma Tomato
1/4 Cup Sweet Onion, minced
1 Tbsp Garlic, minced
1 Tbsp Cilantro, finely chopped
1/4 Fresh Lime
1/4 tsp World Spice Merchants Ancho Chili Powder
1/4 tsp Tapatio Sauce
Salt & Pepper to taste

RECIPE

First, make sure you enlist the help of a good sous chef. Not only do things go faster, it’s a lot more fun to cook with some one else … especially if it’s your kid!

With a sharp knife, cut avocados in half, lengthwise. Score the avocado into 1/2 inch square sections, being careful not to cut through the skin. Then use a spoon to scoop out the flesh of the avo and place into a medium-large bowl.

Chop tomato and cilantro, mince garlic and onion, and place into the bowl. Add chili powder, Tapatio Sauce, salt, and pepper, as well.
HINT #1: I like to use Garlic Salt instead of regular for this recipe.

Take a fork and begin to mix all the ingredients well. Continue until the avocado starts to smooth a bit, yet leaving some chunks, as well.

Squeeze the juice from the lime section onto mixture and mix in well.

At this point taste the guac and adjust seasonings as needed. Place into bowl and serve immediately, or cover air-tight and refrigerate until needed (not more than 4 hours for freshest flavor and color)
HINT #2: Reserve one avocado pit and place into center of completed and plated guacamole. It not only looks kind of cool, but it also helps it from turning color too soon. No one likes guac that isn’t green!

RECIPE UPDATE: Lately, I have taken to switching out the chili powder and Tapatio Sauce for a small jalapeño pepper (veined, seeded, and minced), and a 1/4 teaspoon of cayenne pepper. It really takes this already rockin’ recipe to the next level!

Prep Time = 15 minutes
Cook Time = n/a
Serves 4-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Shrimp Avocado Rolls

This recipe won Post of the Day for 1/19/10!

Thought Shrimp Rolls were only for restaurant dining? Think again!

INGREDIENTS

8 Medium-Large Shrimp
1/2 Avocado, ripened
2 Medium Carrots
2 Medium Celery Stalks
2-3 Green Onions
2 Tbsp. Fresh Chopped Basil
4 Egg Roll Wrappers
Vegetable Oil

RECIPE

Rinse and drain shrimp. Remove tails, shells, and veins. Re-rinse and drain. Cover and refrigerate until ready for cooking.

Sliver carrots, celery and onions. Chop Basil. Slice avocado. Set aside.

Next, set up your prep station with a prep plate, another plate dusted with corn starch, a cup of water and, of course, all your ingredients.

Place egg roll wrapper on prep plate and put 1/4 of all ingredients onto wrapper.

Fold one horizontal-to-food edge of wrapper over ingredients. Then, using 3-4 fingers, gently pull folded side back towards ingredients, making sure wrapper is snug against them.

Next, fold over both open ends of roll up to the point where the ingredients are. Roll the wrapper with ingredients toward the opposite horizontal edge. Just before reaching the end of the wrapper, run a wet finger along the edge of wrapper, then continue to finish rolling to the end. Lightly pinch the edge to the roll so that it doesn’t flop open. Place onto plate with corn starch. Repeat process until all rolls are made.

You can either deep fry or pan fry your Shrimp Avocado Rolls. Either way, heat your oil to about 375°. If pan frying, make sure you have enough oil in the pan to cover at least half of the roll. When the bottom half turns golden brown, flip over the rolls and continue until evenly cooked on both sides.

When done, remove rolls from oil and place onto paper towels to absorb excess oil. Allow to cool several minutes before serving.
HINT #1: Cut rolls in half with a sharp knife. They will cool quicker that way and won’t burn your mouth if you get have an unexpected hot-pocket of oil inside the roll.

Serve with your favorite Asian dipping sauce. These were served these with a spicy Plum Sauce – just 4 tablespoons of store-bought Plum Sauce combined with a heaping teaspoon of Ground Chili Sauce.
HINT #2: You can serve this or an appetizer, or plate with some Asian noodles to make it part of your main course.

Prep Time = 20 minutes
Cook Time = 10 minutes
Serves 2-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Freezer Food Fest #2

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

After the huge success of the first installment of this challenge, or “Shalanje” as we like to pronounce it in the Cavehold, I didn’t want to attempt anything too ambitious for F3 #2. My prayers were answered when I stumbled upon this collection of Costco mini quiches that we had bought, and apparently forgotten about, for a party a few months back. Of course, making all 60 would have been overkill for the four humble Cavepeople I thought would be chowing on these. So, I put 10 of those little puppies on a baking sheet. However, I was immediately faced with severe doubt about their delectability by the Cavewoman, “Why are you making so many? They’re not going to be any good, and the kids won’t eat them.”
I proceeded, undaunted. Popped them into the 375° oven for 14 minutes (probably could have gotten away with 13), pulled the little cups of cheesy goo out for a 5 minute cool down, and readily volunteered for the Guinea Pig role. YUMMMMMM!
Caveboy stepped up to the plate next and hadn’t even swallowed his first bite when the “MMMMMMmmmmm’s” started. Next, Cavegirl was game and downed one before I could even ask her how she liked it. After three rave reviews, the Cavewoman finally relented. I didn’t react to her positive response other than to put on that self-satisfied smile that drives her nuts. By the way, I won’t give out the actual count but, apparently, the Cavewoman liked them the best.
We still have 50 more of these babies to go. So, I expect us to have mini quiches for hors d’oeuvres a few more times before D-day.
On a side note, after seeing the first picture above, I’ve decided that if my voice over career ever hits the skids I might be able to make it as a hand model … don’t ya think?!?

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Lamb Wontons

A flavorful follow-up to the King Crab Wontons. BTW, these were a big hit at our family Holiday shindig!

INGREDIENTS

24 Wonton Wrappers
1/2 Pound of Ground Lamb
1 Tbsp Cilantro, finely chopped
1 1/2 tsp Soy Sauce
1 tsp Ground Chili Paste Oil
1 tsp Fresh Ginger, finely grated
1/4 tsp Cumin Seeds
2 Tbsp Corn Starch
1 1/2 Cups of Vegetable Oil

RECIPE

Place all ingredients in a mixing bowl and combine well. I like using a zig-zag wire potato masher for this job.

Split corn starch evenly and spread onto two plates.

Set up your work station with a clean prep plate, small bowl of room temp water, wonton wrappers and bowl of lamb mixture all within easy reach.
HINT: Have a paper towel handy to dry your prep plate in between each wonton that is formed.
Position a single wonton wrapper on the prep plate. Place 1/2 of a tablespoon of the meat mixture in the center of the wrapper.

Wet your finger with water and moisten two adjacent edges of the wonton wrapper. Then, diagonally fold the dry edges over onto the wet edges and firmly seal together with your finger. Finally, moisten two opposite corners, fold and seal together. Ta Dah! You have just made a “Bishop’s Hat” wonton!!
NOTE: No, that is not the Lamb filling you see in the picture. I just stole this pic series from the King Crab Wonton recipe since the process is exactly the same. Just too lazy to re-shoot it, I guess.

Place completed wonton onto corn starch plate.
HINT #2: Try experimenting with different shapes of wonton. For example, you can position the wrapper as a rectangle, moisten the edges along the top half, then fold and seal lengthwise. Pinch the ends and make a “George Washington’s Hat” (pictured below with Bishop’s Hats). Just be sure all edges are well sealed.

When all wontons have been made, cover loosely with plastic wrap and place in freezer for 15 minutes. This helps them retain their shape when placed in hot oil.
HINT #2: If 24 wontons are too many for your immediate needs, before cooking, just place the extras in a container and freeze until ready for use at a later date.
Heat oil in a wok, stir fry pan or large sauce pan. Place 5-6 wontons in oil and cook until edges start to turn golden brown.

Then gently flip them over with a slotted spoon and continue to cook until entire wonton starts to turn golden brown. Gently remove wontons from oil with slotted spoon and place on plate lined with paper towels to absorb excess oil. Continue process until all wontons are cooked. Let stand 2 minutes, then serve with Plum Sauce and/or Duck Sauce.

Prep Time = 20 minutes
Cook Time = 15-20 minutes
Makes 24 Wontons

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

King Crab Wontons

A neo-Caveman’s twist on an ancient Chinese delight.

INGREDIENTS

2 Medium/Large King Crab Legs – Cooked
24 Wonton Wrappers
24 tsp. Cream Cheese
3 Water Chestnuts
1 Green Onion
2 Tbsp. Corn Starch
1 1/2 Cups Vegetable Oil

RECIPE

Mince water chestnuts and finely chop green onion. Set aside.
Use kitchen shears or nut cracker to open crab legs and remove all meat. Break into small bite-sized pieces.

Split corn starch evenly and spread onto two plates.

Set up a work station with crab meat, cream cheese, green onion, water chestnuts, wonton wrappers, a small bowl of water, and corn starch plates all within easy reach.

Position a single wonton wrapper on a clean, dry plate. Place 1 teaspoon of cream cheese, an equal amount of crab meat, and a pinch each of green onion and water chestnut in the center of the wrapper.

Wet your finger with water and moisten two adjacent edges of the wonton wrapper. Then, diagonally fold the dry edges over onto the wet edges and firmly seal together with your finger. Finally, moisten two opposite corners, fold and seal together. BINGO! You have just made a “Bishop’s Hat” wonton!!

Place completed wonton onto corn starch plate.
HINT: Try experimenting with different shapes of wonton. For example, you can position the wrapper as a rectangle, moisten the edges along the top half, then fold and seal lengthwise. Pinch the ends and make a “George Washington’s Hat” (pictured below with Bishop’s Hats). Just be sure all edges are well sealed or the cream cheese will leak out during cooking.

When all wontons have been made, cover loosely with plastic wrap and place in freezer for 15 minutes. This helps them retain their shape when placed in hot oil.
HINT #2: If 24 wontons are too many for your immediate needs, before cooking, just place the extras in a container and freeze until ready for use at a later date.
Heat oil in a wok, stir fry pan or large sauce pan. Place 5-6 wontons in oil and cook until edges start to turn golden brown.

Then gently flip them over with a slotted spoon and continue to cook until entire wonton starts to turn golden brown. Gently remove wontons from oil with slotted spoon and place on plate lined with paper towels to absorb excess oil. Continue process until all wontons are cooked.

Serve with Chinese Plum Sauce for dipping. I like to spice mine up a bit with several shakes of the Chili Oil bottle.

Prep Time = 30 minutes
Cook Time = 15-20 minutes
Makes 24 Wontons

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.