Crab Rangoon casserole.
I just dropped wide, extra wide actually,
extra wide egg noodles.
And we're gonna kind of under cook these a hair.
We're only gonna cook these four to five minutes
instead of six or seven.
So while that's getting going,
I picked through the crab.
You can use lump crab meat.
You can use canned crab meat.
You could even use imitation crab meat
because that's what a lotta people use in Crab Rangoon.
I got king crab legs.
You gotta feel all the way through it
for pieces of tendon or little bits of shell.
I like to sprinkle a little Old Bay seasoning
on crab whenever you use it in crab cakes
or any dish with crab, even fra diavolo.
And a little hot sauce,
a few shakes of hot sauce over the top.
I like a good packed cup of shallots,
and I'm gonna just throw them into a pan
with some olive oil.
And I have it over just kinda moderate heat right now.
I've got the stove on medium.
I don't want them to get black.
I just want them to get soft.
How do we make things get soft?
We add salt.
It draws out the liquid.
I also salted the water for the egg noodles, by the by.
And I'm gonna throw in one large fresh bay leaf.
Drain off our noodles.
(noodles rattle in pot)
One pound of egg noodles.
(pan clanks)
These are extra wide egg noodles.
These are egg roll wrappers.
You can use wonton wrappers,
and you just wanna fill a tray.
I actually filled the tray twice
because I almost burnt several of them.
And I did this before the show
because I literally have to stare at anything
I put in the oven and John wasn't awake yet.
So I've made a crispy topping to put up on top.
Shallots are looking great.
Let's add our ginger.
Let's grate in our garlic.
(sniffs) Ooh, once the ginger and the garlic hits that pan,
man, that smells absolutely fabulous.
A little Shaoxing or dry Sherry,
(sherry sizzles in pan)
a few tablespoons, quarter of a cup.
And we're gonna add in a tablespoon and a half each.
So a fat splash and a short splash
of soy sauce and dark soy sauce.
Fat splash, shallow splash.
(bottle clinks on counter)
And we're going to heat up a little chicken bone broth
or stock in there to give the sauce room.
We have to melt in cream cheese and a bit of sour cream.
So we wanna give that sauce
plenty of liquid to allow that all to happen.
The oven is hot to 400 degrees with the rack at the center.
I'm using kind of a flat tool here.
A rubber spatula or spoonula
to kind of melt the cream cheese into the casserole.
And then we're going to add a little sour cream as well.
Two big plops of sour cream go in.
Okay, now we can add one whole bunch of scallions,
finely chopped, da crab,
one pound of crab meat,
our egg noodles.
Whoa, (laughs) turn this off.
It's not gonna take much in the oven.
All we're gonna do basically is melt da cheese
'til it's brown and bubbly on top of the casserole.
Okay, bay leaf out.
Crab and noodles into casserole.
Top the casserole with your white cheddar.
One eight-ounce brick is what I grated up.
It should be just about two cups.
(grunts) Oh, that's a heavy baby.
(metal rack clanks) All right.
See ya in a few. (air whooshes)
I mean, come on.
And we're gonna top it with chive,
echoing the scallions
all throughout the bubbly, beautiful casserole.
Put one portion in the dish,
and I'm going to top with a few of our crispy wonton.
(air whooshes) (wind chime music)