Crab Rangoons

While I have not been able to put in any entries to the food blog, the cooking did not stop at our house! This weekend, we decided to try our hands on the delicious Crab Rangoons, yes, those yummy little delicacies you find at Chinese restaurants. Red and I purchased some frozen ones at Sam’s Club several months ago and they were okay. Not very great.

This was our first attempt, and we were very pleased at how well they turned out! The filling is chunky and has a good flavor combination of just enough tanginess & sweetness. It looks like we found ourselves a winner!

Crab Rangoons
Yield: 24 pieces

1/3 lb imitation krab meat, chopped
1 package light cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp garlic powder
1/2 tsp light soy-sauce
24 won-ton skins
Vegetable oil

In a small mixing bowl, mix all ingredients together except the won ton skins and oil.
Place one generous teaspoon of filling on the center of won ton skin.
Moisten all four edges with water.
Press the closest two edges together and seal. Repeat for all four edges. Seal tight to ensure no air is trapped inside the bag.
Deep fry won-tons, turn once, until all sides are golden brown.
Drain on paper towels.
Serve with sweet & sour sauce.


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