P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."



Crab Rangoons

P.F Chang's China Bistro Copycat Recipe

Makes 12

1 (6 oz)can white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
1/2 teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers

Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives

1 comment:

  1. I had the opportunity to work with a chef from PF Chang's and took really good notes - here is the recipe. Compare and see which one you like better :)
    1.5 lb. lump or rock crabmeat
    ¼ c. diced red bell pepper
    ¼ c. diced green bell pepper
    ¼ c. chopped scallions- separate green and white
    1.5 t. minced garlic
    1.5 t. minced ginger
    Canola oil – enough for frying wontons
    1/8 t. ground white pepper
    1/8 t. salt (if necessary)
    ¼ cup dry sack sherry
    16 oz. cream cheese – room temperature
    4X4 wonton wrappers
    Plum sauce with chili flakes and water
    Heat 3 t. oil in medium size skilled then mix together bell peppers, white part of onions, garlic, ginger, s/p – heat until they start to sweat – add dry sack sherry until liquid is cooked out. Set aside to cool – DO NOT ADD CRAB TO HOT MIXTURE, CAN CAUSE SPOILAGE
    Blend cooled pepper mixture with cream cheese
    Place approx. ½ to 384 t. into each wonton wrapper
    Pinch around mixture, closing in the middle with four corners out – almost like a flower when looking down
    Can make mixture 2 days ahead of time and then wrap day off. Line sheet with potato starch – fry for about 3 minutes until golden brown. Drain on paper towel
    Serve with spicy plum sauce