Recipe: Crabmeat Rangoon

Crabmeat Rangoon
rec.food.recipes/Shawn Whitney/2000

These are so delicious and whenever I make them there are never any leftovers. It is best to fill them as full as you can and still get it to close because the filling is the best part.

1 1/2 cups of imitation crabmeat
1/2 cup chopped onion
2 teaspoonfuls of minced garlic
12 oz package cream cheese
2 packages of wonton wrappers (approx 40 wrappers)
1 jar of duck sauce or sweet and sour dipping sauce

In a bowl place the cream cheese and allow it to soften. Meanwhile, chop the onion and crabmeat. Mix the onion, crabmeat, garlic, and cream cheese.

Place about a teaspoonful of the mixture in a wanton wrapper and fold it in half on the diagonal. (tip: I keep them closed by pressing the edges with the end of a fork on both sides.)

Then deep fry the crabmeat rangoon until golden brown and serve with the dipping sauce.