Crab Cheese Wanton/ Crab Rangoon?!

Question: I want a recipe for cream cheese wontons. I want a recipe that has a sweetness to it. We're having them for the football party tomorrow. GO GIANTS! JK GO PACKERS! We are dipping them in sweet and sour sauce.

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Answers: I want a recipe for cream cheese wontons. I want a recipe that has a sweetness to it. We're having them for the football party tomorrow. GO GIANTS! JK GO PACKERS! We are dipping them in sweet and sour sauce.

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Crab Rangoon
Yields 48 Crab Rangoon.

INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed

PREPARATION:
Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

CRAB RANGOON

1 lb. sea legs or any chunk artificial crab meat
2 (8 oz.) pkgs. cream cheese, softened
4 oz. seafood spread, optional
1 bunch scallions, chopped (about 6 - green part too)
pinch of salt
1 tsp. sugar
1 pkg. wonton skins
1/4 tsp. onion powder
oil for deep frying

Place crab meat, cream cheese, seafood spread, scallions, salt, onion powder and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a wonton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.

hope these help. good luck and enjoy.

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