Crab Rangoon

Crab Rangoon

My kids love crab rangoon...who am I kidding, so do I?! ;) The crunchy outside and creamy inside dipped in a sweet and sour sauce is just delicious. I have a little allergy thing going on with some shellfish, so I limit my consumption and, of course, avoid the ones that I have had a reaction to all together. Anyway, all that to say that we made these using imitation crab and they were delicious. You can use whatever you prefer, though!

Crab Rangoon fresh from the fryer. 

CRAB RANGOON

1 pouch (usually 6-8 ounces) crab or imitation crab
8 oz. cream cheese, softened
2-3 cloves, minced garlic
1/2 tsp. worcestershire sauce
1/2 tsp. salt
dash of white pepper
1 package wonton skins (usually available in the produce section of your store)
1 egg, beaten with just a little water

Thoroughly combine first 6 ingredients. Lay wonton wrapper out on a cutting board (I do about 6 at a time). Place 1/2-1 tsp filling in the center of the wonton. Use a pastry brush and brush all of the sides with the egg wash and then bring all of the edges together to make a pouch. Seal well and push air out (I did not do a good job at pushing the air out and these were a little puffy - delicious nonetheless). Fry at 350 degrees F until golden brown and crisp. Let drain on a paper towel lined plate. Serve hot with Sweet & Sour Sauce.