These delicious bites have made their way onto nearly every Chinese American restaurant menu. But Ray's crab rangoon casserole takes this classic and goes deeper, turning it into an entrée by ...

Remove all the meat, tomalley and roe from the crab legs and bodies and add it to the bowl. Heat 5ml (1tsp) of cooking oil in a small pan, add the finely minced shallots and cook over a low flame ...

If you’ve ever ordered takeout from a Chinese restaurant ... these homemade Crab Rangoons will be a hit every time. (Serves 4 ...

When I was growing up in California, my grandmother, a fantastic cook, would prepare Saturday ... a dozen of us – and we’d eat our fill of crab before moving onto a few simple dishes, often ...