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Pampered Chef: Made the Asian Crab Crisps and Meatloaf

  1. kam

    kam Legacy Member Staff Member

    3,687
    321
    For our Cluster meeting I made the Asian Crab Crisps and the Meatloaf.

    First, I LOVE the ASIAN Seasoning - but did not really care for the Asian Crab Crisps. I baked the wontons right before I needed them (not the night before). I thought I had the "ridges" standing up nice and tall, but once they baked, they fell kind of flat. The filling was a little watery and I really did push all the moisture I could out of the crab. The only thing more I could have done was press the crab in paper towel (which I did not do - but may have gotten more moisture out??). I "filled" them (I use that term loosely since the wontons were almost flat anyway) at 5:45 and by 6:30 (when we ate) they were quite soggy.

    If I were to do this again, I would just make wonton cups in the mini-muffin pan and fill with the filling. The taste was just OK.

    MEATLOAF:
    I used 1 poblano pepper (which made 1/2 cup finely chopped) and part of a green pepper for another 1/2 cup. I was afraid at how hot this would be with 1 cup finely chopped poblano pepper.

    After microwaving for 14 minutes, the DCB was about 1/2 filled with grease/juice/moisture. It looked almost like meatloaf soup! I drained it off, completed the last 3 minutes to get to 145° and there was even more fat. So I drained that off. Then I brushed with the remaining ketchup, microwaved for the 3-5 minutes and there was even more to be poured off!
    The meatlof seems REALLY mushy right away - so it is necessary to let it stand for atleast 10 minutes.

    It was not too spicy hot - as I thought it would be. I swear my eyes were watering as I put it together. But, at our meeting - even those who did not like spicy did not think it was too spicy at all. (It had a LOT of Chipotle Rub in it too!)

    I would not do this at a show as the whole meat in grease thing turns me off and I don't want to be at a hosts house trying to drain the meat. I guess you could just let it be and not drain it, then once it sits for 10 minutes (and gets more solid), lift it out of the grease/juices to another plate to serve.

    Just my 2 cents on these! :)
     
    Aug 11, 2009
    #1
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