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Answers: I made some that were ok, but a little too crabby for me...I would like to try some different recipes because they are my all time favorite food.

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INGREDIENTS
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers




DIRECTIONS
In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

or.........

INGREDIENTS
1 quart oil for frying
1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons minced onion
1 medium head bok choy, chopped
2 tablespoons chopped snow peas
1 (6 ounce) can crab meat, drained
1 (8 ounce) package cream cheese, softened
1 tablespoon soy sauce
1 (14 ounce) package small won ton wrappers



DIRECTIONS
Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.
In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.
In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.

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1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, 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 won ton 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.

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I love these.

CRAB RANGOON

1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying

In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly.
Moisten corner with water and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce.

TIP: Extra Crab Rangoon appetizers may be frozen after frying. To reheat, place on ungreased baking sheet; heat in 375 degree oven for 15 minutes.

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Hot Crab Rangoon Dip with Won Ton Chips
Recipe courtesy Sandra Lee, 2007
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Heirloom Linen and Lace
Hot Crab Rangoon Dip with Won Ton Chips
2 (8-ounce) packages cream cheese, cut into cubes
2 (6-ounce) cans lump crabmeat, drained and shredded
1 (10-ounce) can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped

For the Won Ton Chips:
Peanut oil
1 package won ton wrappers
Salt, to taste

Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the Won Ton Chips
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

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