All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

Obviously, this is a "notional" recipe.

Ingredients
Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

Process
Mix ingredients together (except won ton wrappers).

A holding place for all things foam, thanks to my iSi Creative Whip.

First up, a blue cheese foam to top steak with:
1 oz blue cheese (Roquefort)
1 oz cream
1 T milk
blend until perfectly smooth, whip, chill, serve.

Next up, a raita-yogurt foam
1.5 oz raita (yogurt, raita spices, lemon juice)
1.5 oz cream
mix, whip, chill, serve. Great on cucumber slices.

Chimichurri foam
oil/vinegar mix from chimichurri, strained
a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
apple cider vinegar for volume

A delicious and fun twist on Kevin Dundon's salmon cake recipe.

These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

1/3 cup plain flour
1 small egg
about 1/2 cup milk
4-8oz smoked salmon slices
4-8oz whipped cream cheese (with herbs/chives if available)
1 tbsp snipped fresh chives
juice of 1/2 lemon

Yield: abt 2.5 pints

2.5 lb shallots
.75 c salt
6 c white wine vinegar
4 c granulated sugar
for the spice bag:
4 cardamom pods
2 cinnamon sticks
3 strips lemon rind
1 Tbsp caraway seed
1 Tbsp cloves
.5 bird's eye chile

Blanch and peel shallots. Make sure root ends stay intact, or shallots will disintegrate during cooking.

Place peeled shallots in large glass bowl. Cover with cold water and add the salt. Mix until dissolved.. Weight shallots down (with a plate works) and leave for 24 hours.