The Freshman Cook: Southwest Crab Rangoon Appetizer

It’s almost New Year’s Eve! Can you believe it will be 2013?!! One of my favorite foods to serve at New Years Eve parties are appetizers! They are such fun to eat, and I love to get a little creative and design new and unique ones. I always try to serve at least one new one mixed in with some old favorites. One of the new ones I will be serving this year is a Southwest Crab Rangoon. They are baked, not fried, and they have a little bit of a kick. Of course, if you are big on “kick”, you can always add more!

Southwest Crab Rangoon

4 imitation ounces Crab

2 ounces Cream Cheese

1/4 cup Red Pepper

1 Green Onion

1 teaspoon Hot Sauce

4-5 leaves Cilantro

Flour Tortillas 1 egg


Cut some squares out of the tortilla with a cookie cutter.

I used a 2 1/2″ scalloped edge cookie cutter.

I got 3 squares per tortilla, but if you use a larger one, 

of course you will get more. I used medium Mission

Carb Balance Flour Tortillas, approx.7″ in diameter.

Rinse and drain the crab.

Mix the crab and the cream cheese. 

A fork works great for getting the 2 mixed together well.

Add the green onion and ……

the red pepper.
Chop your cilantro and toss it in. Add the hot sauce. Mix together. Lay out all your pieces of tortilla. Place a teaspoon on rangoon mix in the center of each square. Create an egg wash by mixing 1 egg and 1 teaspoon water. The egg wash will help the tortilla stay together. Brush the edges with the egg wash. Bring 2 opposite points of the square together.
Bring the 2 open ends to the middle. Press to keep closed. Place the appetizer on a baking sheet. Bake for 10-15 minutes. Serve with homemade ranch, soy sauce, or tempura. Enjoy and Happy New Year! Here’s the parties we are attending this week:

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