Crab Rangoon

Are you scared yet? Are you scared of all this fried food? I don't like to make a lot of fried foods. I refuse to buy a deep fryer but we have a cotton candy machine. We know what is important in this house, right?

If you are going to fry, you might as well make more than one recipe like the Sausage Dumplings. I don't keep the grease since I don't want to encourage it in our daily meals. We make these recipes once a year or every other year even if my oldest would make these monthly, weekly, or even daily. They have a soft, creamy filling with a crisp shell. Oh, they are so delicious that I'm glad we rarely make them. If you like the restaurant versions, you will really like these homemade fresh ones.

Crab Rangoon aka Witch's pouches
2 (8 oz.) package of cream cheese, softened
2 scallions, chopped finely
1/2 cup of crab meat or imitation crab meat
1/2 tsp sugar
1 package of wonton wrappers
2 cups vegetable oil

Directions:

1. In a large bowl, mix the cream cheese, scallions, meat, and sugar.
2. Place 1 Tbsp of the filling in the center of the wonton wrapper.
3. Lightly dampen finger with water and dampen the edges of the wonton wrappers with finger.
4. Fold the wonton wrappers so the opposite corners touch. Press down firmly to seal.
5. Heat the oil in a large pot over medium heat until the back of a wooden spoon bubbles.
6. Gently add the crab rangoon into the hot oil. 
7. Fry each side for about a minute or until golden brown before flipping.
8. When the whole crab rangoon is golden brown, remove from the oil and place on a paper towel covered plate.
9. Allow to cool before serving.

Recipe given to me with permission by Mary.

A year ago I made ..........Cheddar Bay Biscuits (my oldest favorite).

Did you already know...
-Imitation crab meat is surimi seafood.
-Surimi seafood is fish protein from Alaska pollock or Pacific whiting.
-Imitation crab meat has Omega-3.