Recipe: Crab Rangoon

Crab Rangoon
Source: Martha Stewart
Makes about 50 wontons

6 oz snow crabmeat -- thawed
4 oz cream cheese -- room temperature
1/4 sweet red bell pepper -- minced
4 waterchestnuts -- chopped
2 cloves garlic -- minced
1 green onion -- minced
1/4 tsp white pepper
16 oz pkg won ton skins
oil -- for frying

Drain crab, squeezing out as much moisture as possible, then put in mixing bowl. Add cream cheese, red bell pepper, water chestnuts, garlic, scallion and white pepper. Mix. Refrigerate until ready to use.

Put 1 teaspoon filling in center of each won ton. Fold. Put wontons on baking sheet, cover with plastic wrap, and freeze until ready to cook.

Heat oil to 375 degrees F. Fry wontons, a few at a time, until golden brown. Drain on paper towels and serve hot. Serve with favorite dipping sauce.