This year, the seester’s birthday doesn’t fall on the Thanksgiving weekend, so we didn’t commit the crime of combining birthday with Turkey festivities. Instead, we decided that hosting our first Crabsgiving party in her honor tomorrow night would be the best idea. There’s no better time to start the crabby festivities. To prepare for this evening of crabby birthday celebrations, we spent a few hours preparing over the long weekend. We deshelled six large Dungeness crabs and got started on one of my Crabsgiving specialties – crab rangoon!
It beats the heck out of any other versions because I use so much fresh Dungeness crab! That’s really the key to any good crab dish – lots of fresh crab.
So what’s in these crispy delicious nuggets?
* cream cheese
* Dungeness crab [fresh preferred]
* green onion
* garlic
* soy sauce
* sesame oil
Mix these up in a bowl, and you’ve got your crab rangoon filling! For the wonton wrappers, we went with the medium thickness this year.
The ratio is really up to your preferences, but I lean towards more crab and sesame oil! There’s also never enough garlic or green onion. Fresh ingredients are obviously the way to go, so I’m thankful San Francisco has such a great crab season.
They’re ready for deep frying! We, of course, had to test a few of the batch. YUM!
The rest went into the freezer for storage until the party.
For the sake of wishing my favorite seester in the whole wide world a happy 29th birthday, I present my chubby cheeks! Excuse the image quality as this beauty was scanned from an old photo.
