Adding a. Parmesan rind.
1 large egg, mixed with 2 tablespoons water.In a medium bowl, toss the crab with the jicama, scallion greens, honey, 2 tablespoons of the oil and 2 tablespoons of the lemon juice.
Working with a few wonton wrappers at a time, brush the edges with the egg wash. Spoon a small mound of the crab filling into the center of each wonton wrapper and top with a second wrapper; press to seal, pressing out any air.Using a 2 1/4-inch round biscuit cutter, cut the filled wontons into round ravioli.Repeat with the remaining wonton wrappers, egg wash and filling..
In a large skillet, heat 1/4 inch of vegetable oil until shimmering.Fry the ravioli in batches over moderately high heat, turning once, until golden and crisp, about 1 minute per side.
Drain on paper towels.
Repeat with the remaining ravioli, adding more oil to the skillet as needed..If you’re trying to match a name-brand product, flip the label and read the ingredients.
You’ll often find that store-brand versions are nearly identical — though some may have added sugars, oils, or preservatives.. Look at the unit price.Private label doesn’t always mean cheaper.
Make sure you’re comparing cost per ounce or pound, especially when promotions are involved.. Expect different, not worse.Some store-brand items may have a slightly different taste, particularly sauces, dressings, or flavored snacks.