I am not joking- Crab Rangoon Poutine is beter than take out. I am 100% sure you will love it.
Let me start by saying this, when I heard about the recipe poutine for the first time I did not understand this concept. I mean – what do you mean you want to take delicious french fries and pour gravy over it?
Not sure now… but don’t they immediately turn soggy and gross?
Turns out….. No, they don’t. You eat them right away and it’s delicious. What was once just salty & crunchy, is now also luscious and creamy too! *cue mouth watering*
After all that, it’s no wonder why I wanted to try making poutine at home. Only I wanted to get away from traditional and add another favorite classic of mine. CRAB RANGOON. It’s a beautiful thing.
While we’re here, let’s talk about homemade french fries. They’re not as cumbersome as you would think. I like to set up a shallow frying pan with oil and a sheet tray with a rack next to it. The process is to wash, peel, cut your potatoes. Soak them in water for 30 minutes – 2 hours. Then dry them off thoroughly (clearly, hot oil + water = no bueno).
You’re going to “fry” your potato sticks twice. The first time is called blanching and it’s purpose is to cook the potato and make it soft. That one is done with the oil at a lower temperature (around 300 – 325 degrees). The second time is to make them crispy and golden which needs a higher temperature (around 350 – 400 degrees).
A kitchen thermometer comes in handy, but I tend to break/lose those. On my stove top, blanching temperature is medium low and frying is medium high, more towards high. You can smell when oil is starting to burn (so look out for that) and of course, you want to do whatever you can to minimize “the splatters”.
Most importantly, give those fries a good healthy sprinkle of salt right after coming out of the oil. Saltless potato sticks leave much to be desired. Top with crab rangoon mixture and pour sweet chili sauce on all that.
When the reward looks & tastes like this, home cooking is Oh So Worth It!
1 (6 oz) can lump crab meat 4 oz cream cheese 2½ tsp ginger root, chopped 1 TBS scallions, chopped 1 red chili pepper, chopped 1 tsp worcestershire sauce 1 tsp soy sauce 3 russet potatoes vegetable oil, for frying sweet chili sauce, as desired Try out our Crab Rangoon Poutine Recipe and post your results below in the comments…
How to make Crab Rangoon Poutine
1 (6 oz) can lump crab meat
4 oz cream cheese
2½ tsp ginger root, chopped
1 TBS scallions, chopped
1 red chili pepper, chopped
1 tsp worcestershire sauce
1 tsp soy sauce
3 russet potatoes
vegetable oil, for frying
sweet chili sauce, as desired
Try out our Crab Rangoon Poutine Recipe and post your results below in the comments…