CRAB LEG SEASON RECIPES

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CRAB RANGOON CASSEROLE | RACHAEL RAY | RECIPE - RACHAEL ...



Crab Rangoon Casserole | Rachael Ray | Recipe - Rachael ... image

Rachael shares her easy twist on crab rangoon, serving it casserole-style topped with cheddar cheese + baked wonton strips.

Provided by Rachael Ray

Number Of Ingredients 30

2 tablespoons olive or peanut oil
3 large shallots
minced or finely chopped
4 cloves garlic
grated or finely chopped
1 inch ginger
grated or minced
1 bay leaf
Salt and pepper
3 tablespoons dry Shaoxing or dry sherry
1 cup chicken bone broth or stock
1 pound picked king crab leg meat or lump crab picked through for cartilage or shell
pulled into small bite-sized pieces (for a fun
inexpensive version
imitation crab works too
of course)
1 tablespoon Old Bay seasoning
2 teaspoons hot sauce
1 ½ tablespoons each light soy and dark soy sauce
1 brick (8 ounces) cream cheese
cut into pieces
½ cup sour cream
1 bunch scallions
trimmed and finely chopped
1 pound wide egg noodles
2 cups shredded sharp white cheddar cheese (8 ounces)
8 egg roll wrappers or 16 wonton wrappers
cut into thick strips
Non-aerosol cooking spray
¼ cup minced or finely chopped chives

Steps:

  • Preheat oven to 400°F, with rack at center
  •    Heat water to boil for egg noodles
  •    Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes
  • Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock
  • Season the crab with Old Bay and hot sauce and soy sauce
  •    Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low
  • Salt water, drop the egg noodles and cook 5 minutes
  • Listicle: Rachael Ray 9" x 13" Ceramic Baker Add crab to sauce and warm through
  •  Toss with egg noodles and spread into casserole dish
  •   Top with cheddar and bake 5 minutes until bubbly and browned
  • Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil
  • When you remove casserole, add the wontons and brown 3 to 4 minutes
  •     Top casserole with chives and wontons and serve

CRAB RANGOON CASSEROLE | RACHAEL RAY | RECIPE - RACHAEL ...



Crab Rangoon Casserole | Rachael Ray | Recipe - Rachael ... image

Rachael shares her easy twist on crab rangoon, serving it casserole-style topped with cheddar cheese + baked wonton strips.

Provided by Rachael Ray

Number Of Ingredients 30

2 tablespoons olive or peanut oil
3 large shallots
minced or finely chopped
4 cloves garlic
grated or finely chopped
1 inch ginger
grated or minced
1 bay leaf
Salt and pepper
3 tablespoons dry Shaoxing or dry sherry
1 cup chicken bone broth or stock
1 pound picked king crab leg meat or lump crab picked through for cartilage or shell
pulled into small bite-sized pieces (for a fun
inexpensive version
imitation crab works too
of course)
1 tablespoon Old Bay seasoning
2 teaspoons hot sauce
1 ½ tablespoons each light soy and dark soy sauce
1 brick (8 ounces) cream cheese
cut into pieces
½ cup sour cream
1 bunch scallions
trimmed and finely chopped
1 pound wide egg noodles
2 cups shredded sharp white cheddar cheese (8 ounces)
8 egg roll wrappers or 16 wonton wrappers
cut into thick strips
Non-aerosol cooking spray
¼ cup minced or finely chopped chives

Steps:

  • Preheat oven to 400°F, with rack at center
  •    Heat water to boil for egg noodles
  •    Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes
  • Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock
  • Season the crab with Old Bay and hot sauce and soy sauce
  •    Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low
  • Salt water, drop the egg noodles and cook 5 minutes
  • Listicle: Rachael Ray 9" x 13" Ceramic Baker Add crab to sauce and warm through
  •  Toss with egg noodles and spread into casserole dish
  •   Top with cheddar and bake 5 minutes until bubbly and browned
  • Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil
  • When you remove casserole, add the wontons and brown 3 to 4 minutes
  •     Top casserole with chives and wontons and serve

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