Kim's Kitchen

Crab Rangoons

• 8oz Crab, Rough Chopped
• 2 Green Onions, Finely Chopped
• 1/2 tsp. Granulated Garlic
• 1/2 tsp. Soy Sauce
• 8oz Cream Cheese, softened
• 40 Wonton Wrappers
• Vegetable Oil or Shortening for Frying

In a bowl mix together Crab, Green Onions, Garlic, Soy Sauce & Cream Cheese until well mixed.

(Most Wonton Wrappers have a handy-dandy diagram on the back of the package with the "proper" way to fill them - see that if you need an extra guide.) Lay out a few Wonton Wrappers on your working surface with point facing toward you (makes a diamond shape). Using a teaspoon spoon filling into bottom 1/2 only of wonton wrapper being careful to not touch the edges. Dip your finger in water (I keep a small glass on my working surface) and run your wet finger around edges of bottom half of Wonton Wrapper. Fold over top half and pinch down to seal. Set aside on a cookie sheet.

Repeat process until you've used up all your filling. (Do NOT stack filled wontons on top of each other - the water you used to seal them acts like glue and they WILL stick to each other)

Carefully drop into preheated oil and fry until crisp and golden. Remove and drain on paper towels.

A trick to keeping these warm if you're preparing a lot or several other things? Place baking sheet with cooked wontons into an oven set at 170-200 degrees. You don't need to take them off the paper towels. Once you pull them out of the oil and put on sheet to drain, just stick it into the oven to keep warm.

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