1 can of lump crab meat in water
wontons (found in your produce section of your supermarket)
salt and pepper
1 8-oz package of cream cheese
small bowl of water for forming the rangoons
large baking sheet
Mix all the ingredients together in a small bowl, mixing with a fork. Add a pinch of salt and pepper to taste.
Lay out one wonton wrapper and have your small bowl of water ready. Place 1 tsp. of your crab mixture in the middle of your wonton and dipping your index finger in the water, wet the outside of the wonton to create a natural glue. Gently press in the center to create the image below.
Continue to make your rangoons, making approx. enough for 3 per person. PPM Tip: Save the rest of the mixture in a plastic container and keep in fridge to make some any day of the week. Store in fridge if you want a longer shelf life.
Spray your baking sheet and place all your rangoons as you make them on your sheet. Get your hot oil ready in a large skillet. I have about an inch high of oil in my pan.
PPM Tip: if making these as pictured above, flipping these in the hot oil is tricky and will splatter as some of the cheese leaks out. Deep frying is great for these shaped rangoons. Try folding your rangoons into a triangle, wetting the outside to stick together.
After browning on one side, turn to brown the other side. Once done, place on a plate lined with a paper towel to absorb excess oil. Continue to cook rangoons until finished. Sprinkle with chopped scallion and serve with your favorite sweet and sour sauce. YUM!