Tuesday, January 2, 2007

Crab Rangoon

This is quickly becoming my signature appetizer! I serve these with duck sauce for dipping.

Crab Rangoon

2 packages (8 ounces each) cream cheese, softened
1/2 cup chopped, imitation crabmeat
2 to 3 green onions, chopped
1 tsp sesame oil
1 teaspoon sugar
1 package wonton wrappers
Oil for frying

Combine the cream cheese, crabmeat, green onions and sugar. Mix well.
Put about 2 teaspoons of filling in the center of each wonton wrapper. Bring up all four corners, twist and pinch to seal.

Deep fry in hot oil until golden brown. Remove with slotted spoon and drain on paper towels.

1 comments:

eph2810 said...

Can you just buy the wonton wrappers at any store?
Great recipe :) --thank you for sharing.