Over Thanksgiving one of the nights we had a Chinese night for supper. I made Sweet & Sour Chicken, and Fried rice, along with these homemade Crab Rangoons.
This is the crab I used for the filling. (Chunk Style)
These are the wonton wraps we used to make them. If you're wondering where to find them, they are in the produce section of your store. Kinda by the lettuce and peppers and stuff.
Crab Rangoon Filling:
1 pkg cream cheese*
1/2 cup chopped crab
1/2 tsp Lawry's seasoning salt
1/2 tsp worcestershire sauce
Soften the cream cheese. Mix everything together well. Spoon onto your wonton. Get the edges wet a little. I used a small bowl with a little big of water, and dipped my finger in it. Not too much. This helps seal it shut. Fold the edges up together. Drop in a pan of hot oil until the edges brown up and are crisp. If you leave it in there too long the filling starts spilling out into the oil.
Spoon onto the wonton.
There were 2 ways we did this. First we folded like a triangle and then folded all 3 edges together.
Second we spooned it in the middle and then folded all 4 edges together.