If you're hosting a holiday party, it's often easier to plan a menu that includes a lot of appetizers and hors d'oevres. Also known as finger foods, these dishes are great for parties because people can enjoy them standing, with a glass in their other hand, and they don't need to sit down with a fork and knife.
Perfect for both casual parties and more formal affairs - you often see passed hor d'oevres during the cocktail hour at a wedding or bar mitzvah, for example. One recipe I find my guests really enjoy is crab rangoon. Surprisingly easy to make, here's what you'll need:
- 1/2 lb crab meat
- 1/2 lb cream cheese
- dash Worcestershire sauce
- dash tobassco
- dash paprika
- 1/2 tsp steak sauce
- 1/4 tsp garlic powder
- 1 package Wonton wrappers (approximately 2 1/2 dozen)
- oil for frying
Combine all of the ingredients except wonton wrappers and oil. Place a heaping teaspoon on each wonton. Gather the edges and seal with water (or an egg yolk with water added and beaten). Deep fry at 375 degrees for 3 minutes or until brown. Drain on paper towels.
You can freeze these if you decide to make them ahead of time. Just reheat them on a cookie sheet at 350 degrees for 15-30 minutes.
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