Did you think that warm, chewy, creamy, flaky crab rangoons could be healthy? Did you think they were inherently bad for you? Think again, my friend!! I was very excited this afternoon when my gluten free wrappers for this healthy crab rangoons recipe I created turned out to be deliciously easy:
Healthy Crab Rangoons Recipe for dough:
3 1/2 c. brown rice flour (I used Bob’s Red Mill–click here to purchase: http://amzn.to/2kGttSF)
2 t. xantham gum (I used Now Foods–click here to purchase: http://amzn.to/2kTgg4q)
2/3 c. cornstarch (click here to purchase: http://amzn.to/2kTFkIz Note: you can also use tapioca or potato starch)
7 eggs
2/3 c. warm water (or more, as required)
Begin by mixing the dry ingredients together well with a whire whisk, then make a well in the center and put the eggs into the impression. Using a very strong fork, blend the eggs together and gradually incorporate the dry ingredients into the wet. Eventually it will become rather like crumbs; add the warm water, mix together, and use your best judgement–has it formed a soft ball that cleans the sides of the bowl as you knead it with your hands? If it is still too dry and crumbly to stick together in one lump, then add a couple more tablespoons of warm water at a time, mixing until it is soft, smooth, and pliable (just a little stiffer than play-do.) Let it rest for a few minutes while you gather ingredients for the filling. (see below)
Divide the dough in half. Divide the halves into thirds, and set each lump to the side of your board (I used a marble pastry board, but you could use a wooden board.) Be sure to dust your board generously with flour before you begin rolling the dough, or it will stick. Also be sure to dust your rolling pin with flour. If you have a square board, it will really help you roll the dough into the correct squares. Shape one of the thirds of dough into a rectangle, and roll out, near one end of the board, until it reaches the top and bottom of the board, and also the end. Roll it until it becomes about eight or ten inches in width from the end of the board.
Using a sharp knife, cut it into three columns. Turn yourself sideways, look at approximately the middle of the end of the board, and think, “Ok, if I were to imagine a line running the length of the middle of this board, cutting it in half, and I wanted to cut my first wrapper so that this line were running through the middle of it, how would I cut it out?” (You want to get five wrappers cut out from top to bottom in each column, so if you start with the middle row, it will be easy.) Cut the middle row. Then simply divide the top and bottom remaining sections in half and cut through.
When you take these up, if you have not used enough flour, it may be painstaking. Use the sharp knife and carefully loosen them from underneath and peel each one away from the board. Sprinkle a light dusting of flour over any sticky spots as you stack them in a pile.
At this point, you can freeze the wrappers for later if you’d like.
Filling:
8 oz. cream cheese, softened to room temperature (hint: spreadable or whipped is easier)
1 fillet of mahi-mahi fish or white fish, sauteed well and shredded (or imitation crab–just be sure it’s preservative-free, chemical–free, etc.)
1/4 c. fresh or dried chives, chopped fine
pinch salt (sprinkle this over the shredded fish before filling) (use pink Himalayan for safety–click here to purchase: http://amzn.to/2mgN4Fo)
olive oil for frying (first cold-press extra-virgin is the best, for example click here: http://amzn.to/2kGDRtU)
Now for the fun part! To fill, simply take the first wrapper off of the stack, hold in your left hand, and using a 1/4 t. measuring spoon, scrape a small portion of cheese from the block, and use your thumb to push it out of the spoon onto the wrapper. Press a few shreds of fish (about 1/8 t.) into the cheese. Sprinkle a few chives onto it. Push all of the corners together to meet in the middle, sealing the filling inside, while being careful not to allow any cheese to escape. Pinch the wrapper corners together to seal completely. Set aside on a plate.
Heat 1″ of olive oil in a nonstick pan over medium heat on a stove top. When small bubbles begin to rise from the bottom, gently set the crab rangoons in the oil on their sides and cover the pan with a glass cover to keep the oil from spattering out and burning you. Allow to gently fry on one side until golden brown (about 3-5min, depending on your stove and pan.) Be sure to cook sufficiently. Using tongs, carefully turn them over in the oil and repeat on the other side. Remove to a paper-towel covered plate to drain and cool slightly before serving. Serve warm.
(You can form the crab rangoons and then keep them raw in the fridge until you plan to fry them at dinner time. They will keep for a week in the fridge. You could also freeze them, but it might be trickier because the filling might expand, causing them to open.)
