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Crab Rangoons

This one will spoil you for the Chinese restaurant variety. A little work, but worth every minute.


2 (8-oz.) packages cream cheese
1 tsp. lemon juice
1 clove garlic, chopped
2 green onions, chopped
1 dash paprika
1 can crabmeat
wonton wrappers


Combine all ingredients except wonton wrappers. Mix and refrigerate for several hours. Make a paste of water and flour to seal edges of wonton wrappers. Take 1 wrapper, place 1/2 teaspoon of mixture in center of wrapper and seal edges with paste. Fry in oil at 350º F. to 375º F. (a deep-fat fryer works well.) Fry until edges are brown. Serve while warm.

Junior League of Worcester, Massachusetts