Category: Appetizers

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Crab Rangoon Cups

Crab Rangoon Cups

The fourth and final dish from the 5th Annual Hunt Family Christmas Cook-Off 2019 was prepared by Team Voltron (John Hunt & Abby Miller). These Crab Rangoon Cups were very delicious and devoured by all.

Ingredients:

  • 7 oz (200 g) Cooked crab meat (you can also use imitation crab)
  • 8 oz (250 g) plan cream cheese, room temperature
  • 2 green onions, chopped and divided
  • 1/4 tsp garlic powder
  • 1/2 tsp Worchestershire sauce
  • 1/4 tsp Old Bay seasoning
  • 1/4 cup mayonnaise (use the real stuff – not salad dressing)
  • 1-1/2 cups of shredded cheese (I used a 4 cheese blend of Provolone, Mozzarella, Parmesan and Swiss)
  • 12 won ton wrappers

Preparation:

  1. Pre-heat the oven to 425°F.
  2. Spray a 12 cup muffin tin with cooking spray.
  3. Place the mini tortillas or wonton wrappers in the muffin cups so that they form little bowls. You can fold the edges if you need to so they will fit.
  4. In a medium mixing bowl, combine cream cheese, garlic powder, Worchestershire sauce, Old Bay seasoning, mayonnaise, 1/2 of the green onions.
  5. Next, gently mix in the crab – it’s nice to have some chunks of meat in the crab cups for try to be gentle – just don’t over mix.
  6. Now, spoon the cream cheese crab mixture evenly into each cup in the muffin tin.
  7. On top of each crab cup, sprinkle the shredded cheese.
  8. Place into the oven to bake for about 18 minutes.
  9. When they finish baking, they should have slightly golden tops and the cheese should be a little bubbly.
  10. Sprinkle the remaining green onions on top of each crab cup, then allow to rest for 5 minutes before serving.

Well, that wraps up the 5th Annual Hunt Family Christmas Cook-Off 2019 recipe showcase. Now you all know why the new year diet is necessary!

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Butternut Squash and Goat Cheese Ravioli

Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano Bread Crumbs

Here’s another outstanding dish from 5th Annual Hunt Family Christmas Cook-Off 2019. It was prepared by Team Cutie Booties (Libby & Nathan Boot). These Raviolis were very delicious and are now a family favorite.

Ingredients:

Butternut Squash Ravioli

  • 1 medium butternut squash peeled, seeded + cubed (about 4 cups)
  • 1 tablespoon olive
  • salt + pepper to taste
  • 5 ounces drunken goat cheese or fresh goat cheese crumbled*
  • 2 ounces gorgonzola cheese crumbled*
  • 1/2 cup freshly grated parmesan
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1 pound fresh pasta dough

Browned Butter Oregano Bread Crumbs

  • 3 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor
  • 2 tablespoons olive oil
  • 1 tablespoon fresh chopped oregano
  • salt + pepper toast
  • 6 tablespoons unsalted butter
  • 1/2 cup fresh oregano
  • 2 ounces prosciutto finely diced

Preparations:

Butternut Squash Ravioli

  1. Preheat oven to 400 degrees F.
  2. Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for 15 minutes or so.
    • Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.
  3. Roll your pasta dough into lasagna sheets. Heavily flour your ravioli mold or counter. (Use lots of flour to avoid sticking) Lay one sheet of pasta on the mold, making sure the entire mold is covered. take a tablespoon of the butternut squash filling and place it into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be fully separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you’ve used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired, or continue on with the recipe.

Browned Butter Oregano Bread Crumbs

  1. Bring a large pot of salted water to a boil. Boil the ravioli for 1-2 minutes or until they float
  2. Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat.
  3. Carefully remove the ravioli from the water and gently stir the ravioli into the butter sauce. Divide the ravioli among plates and top with the breadcrumbs.

What can we say, all of our kids learned how to cook well. Stay tuned next time for another outstanding dish from the 5th Annual Hunt Family Christmas Cook-Off 2019.