Crab Rangoons
List of Ingredients
1 pkg Wonton wrappers
1 pkg (8oz.) cream cheese, softened
16 ounces flaked crab meat (or imitation crab meat)
dash of worcestershire sauce
2 thinly sliced green onions
1/2 teaspoon lemon juice
pinch of garlic powder
bowl of water to dip your fingersRecipe
Mix the crab meat, cream cheese, Worcestershire sauce, green onions, lemon juice and garlic powder with a fork. Mix well until all is incorporated. Set in refrigerator for flavors to mix. Spoon a teaspoon sized amount of the mixture into the middle of a single wonton wrapper. Dip finger into the water and apply to the edges of the wrapper, Fold in half to seal. (I made mine like little envelopes because we don't like the traditional shape.)
To freeze: place on a cookie sheet and make sure they aren't touching. Freeze till solid and put in a plastic zippered bag. Thaw before cooking.
Deep fry for 2-3 min or until the skins turn golden brown. Boil if desired. When they come to the top of the boiling water they're done. If you want to steam put them in a ventilated pan and place about 1 inch apart. Steam for 5 minutes.
Serve with Hoisin sauce or sweet and sour sauce.
Makes about 55 (about 5 or 6 per person is a good measure)
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