Crab Rangoon

By kdet

Ingredients

• 8 ounces cream cheese
• 1 package classic imitation crab meat
• Dash Lemon juice
• Dash sugar
• 1 green onion, finely sliced
• 1 package won ton wrappers
• 1 small bowl water
• Oil for deep-frying, as needed

Preparation

Step 1

PREPARATION:
Combine the cream cheese and crab meat. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.