Originally Posted by Z_X
Any idea what might go well with it, also? I'm assuming rice, but the only two times I've made rice it's turned out crispy, so I'm hoping there's something else, too. Otherwise, lots of practice. Any any kind of rice, if it's gonna be rice? Would Minute Rice type stuff work, or should I go with something more complex?
I would not use minute rice under any circumstances. To me, it tastes like little soggy pieces of cardboard and would ruin your dish. Rice cookers/steamers are almost no-fail, and they are handly little appliances to have around for steaming lots of different kinds of vegetables.
I like themonkeytree's suggestion of the crab wontons to go with your meal. Your guests could snack on those while you work your magic in the wok
. Kraft has a recipe on their site for oven baked crab rangoons that can mostly be made ahead.