[Insert some witty oscar reference here]

So yesterday's food adventure was a simple success! I don't have any photos to share with you, as they were gobbled up in a second, but I made a nice little batch of crab rangoons to bring to an Oscar party. I wanted to use the rest of the crab meat leftover from the cakes and some other ingredients that were literally just around. The only things that I didn't have yet were the fillo dough (my poor confused boyfriend was at the store looking for phylo-foam, hahah) and scallions.
I have never made crab rangoons before and I glossed over some recipes, but this is what I threw together...

1 pckg of cream cheese
12 oz of crab meat
chives, scallions
few dashes of ground roasted ginger, garlic salt
fillo dough
- Put cream cheeze at room temperature or even a bit warmer, mix in the crab meat and the remaining ingredients to taste. I used a teasp of ginger and a little more of the garlic salt, and a few tablespoons of both the scallions and chives. Refridgerate mixture for 20 minutes or until the consistency is a firmer solid.
- I've never worked with fillo dough before and found it interesting. My advice before using it was, be careful, it falls apart, keep it cold, have cold hands. I made sure that there were enough layers of this papery thin dough over the filling so that the pastry puff was not transparent. I just wrapped the dough around a modest spoonful of mixture and placed it on a cookie sheet and drizzled it with olive oil.
- Cook for 10-15 minutes at 350. Place cookie sheet in center of the oven, so as not to burn the bottoms or top (They're so delicate!) They are ready when the sides of the rangoons are golden.
- Let them sit for a few minutes before serving! The insides are piping hot.
- Makes around 15-20 crab rangoons, depending on the size.

mish mash dipping sauce:
apple sauce
ketchup
orange juice
vinegar
sugar
soy, teriyaki
- all boiled and add ingredients to taste

A very successful party food. They were gone within minutes (next time I'll know better...)

Any advice for working with fillo dough? Let me know.