Crab Meat Rangoons and Egg Drop Soup

Double recipe day!

And we're checking something off of that bucket list.

And I'm keeping my promise that I was going to utilize crab in honor of the Ravens' Super Bowl win.

What a big day :)

I was craving some Pi's the other week. Pi's is this great Chinese restaurant in my hometown that makes the best crab meat rangoons (no joke, best ever!) and a deliciously simple egg drop soup. Unfortunately with the restaurant 6 hours away I had to make different plans. So I decided to make it at home.

Overall, I would say it was a success. The crab meat rangoons were good (although Pi's are still better) and the egg drop soup was great. I don't think you'll be disappointed. I sure wasn't.

Crab Meat Rangoons (adapted from Tracey's Culinary Adventure)
Ingredients:
4 oz neufchatel cheese (this is reduced fat cream cheese)
1 tbsp plain Greek yogurt
1/2 tsp Sriracha
1/2 tsp soy sauce
1 green onion, green part only, thinly sliced
1 tsp garlic powder
dash of ginger
pinch of sugar
1/4 cup crab meat, picked over and shells removed
14-16 wonton wrappers


Directions:
Preheat oven to 415 F. Cover a baking sheet with foil and coat with cooking spray.

Mix together the cream cheese, yogurt, sriracha, soy sauce, onion, garlic powder, ginger and sugar. Fold in the crab meat. Lay the wonton wrappers on a clean work surface (it is best to work with 4-5 at a time). Place about 2-3 tsp of the filling in the center of each wrapper. Then working with one at a time, use your finger to wet the sides with water and fold along the diagonal. Press around the filling to remove any air pockets and seal tightly. Place on your baking sheet and repeat until all the wrappers are filled and you are out of the crab mixture.

Mist the top of the wontons with cooking spray. Bake for about 12-15 minutes until the edges are golden brown.

Egg Drop Soup (adapted from Tyler Florence)
Ingredients:
2 cups vegetable broth (homemade or low-sodium)**
1/2 tbsp cornstarch
1/4 tsp freshly grated ginger
1/2 tbsp soy sauce
1 cup diced mushrooms
1 egg, lightly beaten
1 green onion, chopped
salt and white pepper, to taste

Directions:

Whisk together 1 tbsp broth and cornstarch in a small bowl.

Bring the remaining broth, ginger, soy sauce and mushrooms to a boil in a medium saucepan. Whisk in the slurry of cornstarch and stir until thickened. Reduce the heat and simmer for 2-3 minutes. Pour in the egg slowly while stirring. Turn off the heat and add in the green onions. Season with salt and pepper, to taste.

Serves 1-2.

**Feel free to substitute chicken broth or turkey broth here.