Crab Rangoon

You know those little crunchy wonton appetizers that they sell at Chinese restaurants for way more than they're worth? They've got cream cheese and crab, and come with that strange nuclear red sweet and sour sauce for dipping. Don't you just love them? I'm sure they have never heard of them in China, but that's not the important part. The important part is that you, yes YOU, can create them in your very own kitchen en masse for a fraction of the cost.

Note to self: Don't ever use Melissa's wonton wrappers, they're coated with so much flour that they don't stick closed, no matter how much water used. Oh wait...sorry...I was talking to myself. What about you ask? Just another almost cooking disaster. I painted and pasted and painted and pasted those darn wrappers with water, and they still popped open when I fried them. The comapny said that they recommend that the extra flour be dusted off. Who has time to dust off 60 wonton wrappers? I recommend any other brand of wrapper, except for Melissa's.

2 (8 ounce) packages 1/3 less fat cream cheese
1 (8 ounce) package imitation crab, chopped into small pieces
1/4 cup sliced green onions
1 (60 count) square package wonton wrappers
water
sweet and sour sauce for dipping

Soften the cream cheese for 1 hour or so. Or, if you do things at the last minute like me, put the cream cheese into a microwave safe bowl and microwave for 30 seconds then stir, and repeat microwaving and stirring for about 3 times. Please remove the cream cheese from the wrapper before microwaving unless you like fireworks and fire in your microwave. Stir in crab and green onions.

Working with a few wrappers at a time, lay them out on your work surface. Don't do more than 6 or so at a time because they are prone to drying out. Place a small amount, approximately the size of an hard-boiled egg yolk, of the crab-cheese mixture into the center of each wrapper. Then using your finger and the water, paint two edges of the wrapper making a right ange. Please see the above picture if you are confused. Press wrapper shut sealing edges, and place completed rangoons into a container and shut the lid for Pete's sake so they don't dry out! Repeat with remaining filling and wrappers.

Heat oil over medium-high heat. I know the oil is ready if it sizzles when I dip in the corner of a wonton. Whatever you do, do NOT walk away from your hot/heating oil unless you want to burn down your house. If you don't have your oil hot enough, they will be greasy! Cook each wonton for about 20-30 seconds on each side. Drain on paper towels and eat while still warm.

To reheat: Crab rangoons can be easily reheated in a 350 F oven for 8-10 minutes. Place them so they dont' touch on a cookie sheet.