Crab Rangoon Ravioli
Start to Finish: 45 min.
Source: Better Homes and Gardens
This appetizer has the rich crab flavor of the Oriental classic without the fat from frying. Potsticker and wonton wrappers are found frozen or refrigerated in Asian markets or in many large
1 cup fresh or frozen lump crabmeat thawed drained (6 oz.)
1. In a small bowl stir together crabmeat, cream cheese, chopped leek, and Worcestershire sauce.
2. For each ravioli, place a rounded tablespoon of crab filling in center of a potsticker or wonton wrapper. Brush edges with water and place a second wrapper over first, pressing to seal edges.Trim edges with fluted pastry wheel, if desired. Repeat with remaining wrappers and filling.
3. In a 4-quart Dutch oven cook the ravioli, 6 at a time, in a large amount of gently boiling, lightly salted water 2 to 2-1/2 minutes or until just tender. (Donít let water boil vigorously.)
4. Use a slotted spoon to remove ravioli. Drain and place in a single layer on lightly greased baking sheet. Cover loosely with foil. Keep warm in a 300 degree F oven up to 20 minutes. Makes 12 ravioli.
Make Ahead Tip: If desired, place uncooked filled ravioli on foil-lined baking sheets. Cover and freeze, then place ravioli in freezer bags. Seal, label, and freeze up to 3 months. Cook frozen ravioli as above for 3 minutes or until just tender.
Nutritional facts per serving
Courtesy of Better Homes & Gardens Online