Crab Rangoons



8 oz cream cheese softened
4 oz imitation crab meat
1 medium sized onion, chopped
50 wonton wrappers
oil for frying


Combine cream cheese, “crab” and onion in a food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wonton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wonton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden. Drain on paper towels and try to wait at least a few seconds before eating or you WILL burn your mouth on the filling. You can serve them with duck sauce or sweet chili sauce which my husband likes–I prefer them plain and straight out of the fryer!

Yield: Approximately 50 rangoons

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