An Appetizing Story

I would like to lose a little weight.  I also have a daughter who likes to cook very fattening things.  We mastered egg rolls a while back and decided to move on to crab rangoons.  I love them and she loves them, so both of us were up to the challenge on this fine Saturday with no Zane around.

Crab Rangoons
8 oz. cream cheese at room temperature
8 oz. crab meat, finely chopped
1/2 t. soy sauce
1/2 t. Worcestershire sauce
pepper to taste
1 1/2 green onion, sliced
1 t red onion
1 large clove garlic minced

1 pkg wonton wrappers

Now, I used imitation crab because it was half the price of the real thing, and a tablespoon and a half of white onion, since I have a half bushel of them from the garden. and minced garlic from a jar. Don't forget the pepper, we did and then had to add it later.  It makes a big difference. Then I whipped it all with the mixer.

To assemble the rangoon, put the crab mixture, wonton wrappers and a bowl of water efficiently together.

Wet each edge of the wrapper, and put a heaping teaspoon of crab in the middle and then pinch up into a package or fold over into a triangle, making sure all edges are sealed.

Fry in 3" of hot oil.

and eat.

Beautiful!!