Real Crab, Crab Rangoons

Take some cream cheese ~8ec, a can of real crab meat ~11ec, and wonton wrappers ~6ec, and you got yourself a piece of what I call heaven.

I was so eager to eat them that I didn't bother with making them look pretty before I took a picture of them hahaha. 

One day I got sucked into trying the food from the Chinese lady in the Gazebos at SGU.  Who could resist her charm? I wanted to sample over and over again just to see her smile and say "very good, very nice."  Haha.  As expected, I got hit with loads of Umami goodness (a taste in my book that screams out MSG).  Being a firm believer of the dangers of MSG, I decided not to eat there again.   Well, that eliminates one of the only few sources of crab rangoons in Grenada (if they had them at Flag, they probably would've been made with imitation crab meat and msg... double whammy).  So I took it upon myself to get out there and make them myself. 

Being good as they are, I was hoping that me and my friend Laura could cut straight to the chase and just do the eating part (we talked about making them when we first met).  Since one of the two sources I had known about, failed, I decided to spare me and Laura the trouble and made them at home instead.  Me and Laura had so much fun wrapping them and even more fun eating them.

Serve with sweet n sour sauce or better yet, eat them on their own!  You can also toss them in soups (at the end when they're almost cooked to prevent sogginess) without frying them.   To store, lay them out in a single layer apart from one another on a piece of foil, place in a ziplock bag, and freeze.

~15min; ~45 servings

Ingredients:

1 pack wonton wrappers (foodfair)

1 8oz container chive and onion cream cheese (IGA)

1 6.5oz can real crab meat (IGA)

1/4 tsp paprika

1/2 tsp garlic powder

dash of cayenne pepper for heat (optional)

dash of black pepper

splash soy sauce

generous pinch of sugar

splash of lemon juice

1 tbsp butter

1 garlic clove minced

3 stalks chives chopped (just the green parts)

sweet n sour for dipping sauce

Directions

1.  In a large bowl, add crab meat, cream cheese, paprika, garlic powder, cayenne pepper, black pepper, soy sauce, sugar, and lemon juice.

2. in a small sauce pan, heat butter.  add garlic and chives and cook on low heat ~4min or until tender.

3. add garlic and chives into crab and mix well.

4. take one wonton wrapper and place in a diamond shape.  place ~1tsp of crab in the center.  wet edges of wonton with finger to help seal wonton.  fold bottom half of diamond towards top to make a triangle. 

5. deep fry in a small sauce pan ~1 min on each side or until golden brown.  (if you don't have a small pan. you can use a big one and tilt the pan to one side frying one rangoon at a time so you can prevent having to fill the whole pan with oil.) Tongs will help flip the rangoons easily.

Le Marquis Shopping Center

An SGU bus stop is conveniently located in front on Le Marquis.

***Click on store name to view more details.

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Pool Days at the University club for SGU Significant Others and Their Immediate Family

The University Club welcomes SOs, and their immediate family, to use the pool facilities, kayaks, and beach area on Mondays and Thursdays from 8am - 6pm.  This beautiful hotel has gorgeous views you won't want to miss.

Note:  Outside customers who dine at the University Club are also entitled to use the pool. 

The University Club Restaurant has great food.  Have a great workout swimming and after enjoy a delicious meal. 

Details:
*Getting there: Take the L’ANCE AUX EPINES bus from the SGU bus terminal and stop at the University Club. The entrance of the club is labeled with a sign so it's hard to miss.  Check the bus schedule for departure times.  Bus isn't as frequent (~every hour) as the Grand Anse bus so plan accordingly. 
*From school, it takes about 10-15 min. to get to the pool.

*There's an open shower right next to the pool where you can rinse off.  
*Don't forget your camera!
*Click Here for more pictures 
*Click Here for the University Club Restaurant Menu

*Information below taken from the Significant Others of SGU website

In order to use this lovely facility, It is essential that all SOs adhere to the following RULES.

• SOs must show SO ID and sign in & out at the Reception Desk. We are allowed to bring only our direct family to th pool, with a maximum of 2 children per adult.  If you have more than 2 children, you must have another adult accompany you.

• Children must be closely supervised, as there is no lifeguard on duty.  The pool is shallow and diving is not permitted. Please restrict dangerous activities and disturbing behavior. (for example running, screaming, walking along pool ledge, etc).  Volume level of children using the pool should be kept at a respectable level considering there is a resturant and hotel accomidations surrounding the pool.

• Kayaks are available for adults (ages 16+). Children under 16 must be accompanied by an adult.  Kayaks only hold 2 people and should not pass towards the open sea beyond the Club jetty.  All kayak users are required to wear buoyancy vests which are available from Reception.

• While use of the pool is free of charge, SOs are required to make purchases from the bar or restaurant. (Food items cost about $30 EC, bottled water $3EC, and drinks about $10EC).  SOs are not allowed to bring outside food or drinks in to the University Club with the exception of baby bottles and baby food.

• Glassware must not be taken within 4 feet of the pool. Any breakages must be reported to staff members without delay.

• Please be clean and tidy, and courteous to all guests and staff. Place trash in the bins provided near the stairways and clean the table or chairs you've used. Enter and exit the pool area via the path and not through the restaurant itself.