Crab Rangoons!
Actually, this is a recipe I know how to make and make VERY WELL – just ask my co-workers who’ve benefited the most from this recipe.
A couple of things that make this recipe great are
1. I bake the rangoons and not deep fry them
2. Use low-sodium and light ingredients.
When I first made this recipe, it took me an hour to prepare from cutting up and assembling the ingredients, to cooking everything together and then finally filling each wonton wrapper and arranging them on the pan. That hour did not include the extra 15 minutes it needed to bake.
So, when I decided to make the rangoons this week, from start to finish it took me 30 minutes. Not bad, huh?
And here is my final product…
Needless to say, my co-workers flocked to my cubicle to moment I set them out. I didn’t even have a chance to send out the email to let everyone else on the team know and they were 75% gone.
Hm, I need to revisit the basic economics of supply and demand when it comes to the crab rangoons at work.
