Wild Hibiscus Crab Rangoon
April 8, 2015 00:50
| Recipe by: Jennifer Muir, Wild Hibiscus Flower Company |
| Makes 11 Appetizers |
(1) 8.8 oz/250g jar Wild Hibiscus Flowers in Syrup
6 oz/170g can lump or chunk crab meat, drained, cleaned and flaked
4 oz/113g (½ pkg) cream cheese, softened
¼ cup/60ml mayonnaise
Dash of Worcestershire sauce
2 green onions, finely sliced
(1) 12 oz/340g package won ton wrappers
1 bunch of chives
Neutral oil, good for deep frying and with high smoke point (vegetable, safflower, corn, peanut, etc.)
Drain Wild Hibiscus Flowers, keeping syrup for other uses (simple syrup for cocktails, to sweeten tea, glaze ribs, etc.), and pat the flowers dry. Mix together crab meat, cream cheese, mayonnaise, Worcestershire sauce and green onions until well combined. Stuff each hibiscus flower with crab filling. Place stuffed flower in center of wonton wrapper and gather the wrapper around the flower making sure the filling is sealed inside but hibiscus petals peak out of the top. Tie shut with a chive. Heat oil and fry wontons until golden brown and crispy.
Drain on paper towels.
