March 9 is National Crab Rangoon Day.
By Eve Victory
Any social media peruser knows there is a “day” for just about everything – including food. However, did you know that every single day is a “national holiday” for a kind of food or ingredient?
How did this come about? Well, some of the “days” are legitimate. Presidents and even the Senate have proclaimed the inauguration of National Ice Cream Day and such. City and county officials have declared several, and even some resourceful businesses, like Jack in the Box fast food chain, have done so. They came up with National Drive-Thru Day.
Whatever the inspiration, National Days are a reason to consider the simpler things in life, including the celebration of food. March has some wonderful contenders, including everything from peanut butter to crabmeat and chicken noodle soup to banana cream pie.
Enjoy a moment today and peruse March’s choices by checking out https://www.tasteofhome.com/collection/heres-what-to-make-on-every-food-holiday-in-march/ for new tastes and recipes.
Here’s one of my favorite recipes for March 9: Crab Rangoon
5 oz crab meat, drained 1 tsp soy sauce
4 oz cream cheese, softened ½ tsp garlic powder
1 green onion sliced 18 wonton wrappers
1 tsp Worcestershire sauce
- Preheat over to 425 degrees, and line a baking pan with parchment.
- Gently combine crab, cream cheese, green onion, two sauces, and garlic powder.
- Lay out wonton wrappers, and put 2 tsp of filling in the center of each.
- Dab edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward.
- Lay out wontons on baking sheet and lightly spray with cooking spray. Bake 12-15 minutes.
Working for years as an event and tradeshow planner and personal chef, Eve Victory is the Hospitality and Tourism Management professor at National Park College. For more information, contact Eve at evictory@np.edu.
