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."

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Crab Rangoons





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

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