What better way to begin the new year and beat the cold than treating your family to a hot, steaming bowl of Lobster Bisque. And, if you have plans to celebrate Chinese New Year on January 25 and ring in the year of the rat, you might want to add some Crab Rangoon to go with the bisque.
While both dishes sound like they might be time consuming and difficult to make, that’s just not the case. The following recipe for an elegant-looking bisque couldn’t be simpler to prepare, and the Crab Rangoon recipe is just as easy. However, the two dishes will please the palate of both your family and friends.
Happy Chinese New Year!
3 green onions, chopped
2 tablespoons vegetable oil
1/4 cup flour
1 1/2 cups milk
1 cup chopped lobster meat (cooked)
1 1/2 cups half and half
1/4 cup dry sherry (optional)
1 pinch white pepper
Salt to taste
Reserve 2 tablespoons green onion tops for garnish. Then, cook and stir remaining onions in vegetable oil in medium-size saucepan over medium heat for 1 minute.
Stir in flour until smooth. Gradually stir in milk and then cook, stirring, until it thickens and boils. Cook and stir only one minute more.
Add cooked lobster, half and half, sherry (if used), white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved green onion tops. Serves 5.
24 wonton wrappers
1/2 of an 8-ounce package of cream cheese
1 teaspoon lemon juice
1 tablespoon white sugar
Salt and pepper to taste
1 green onion, chopped
1 (8-ounce) package of imitation crab meat, chopped
Oil for deep frying
Whip cream cheese until smooth; add lemon juice, sugar and salt and pepper. Mix in green onion and chopped imitation crab meat until well blended.
Place a spoonful of the crabmeat/cheese mixture in center of wonton wrapper and fold sides to secure filling. Drop into hot oil and fry only a few minutes on both sides. Immediately remove and drain on paper towels. Serve hot.
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