Crab Rangoons

I don't know what's come over me, but I'm in a frying kind of mood lately. First with the Fried Stuffed Mushrooms and now this. It's bad enough with the cream cheese fillings...but deep fried too? Aw, well. We're in this together, right? That's why we're friends :)

I hate ordering crab rangoon at a restaurant only to find that there is not enough or non existent filling or (I'm almost afraid to say it) imitation crab meat. Nothing makes me crabbier than a hollow crab rangoon. But I found that making them at home battles this crabby appleton behavior. Can I show you?

Crab Rangoons

Filling
1 8oz package cream cheese
1/2 ts. garlic powder
1/2 ts. onion powder
1/4 ts. cayenne pepper
1/2 ts. salt
1/4 ts. black pepper
1/4 cup sliced green onions
1 6oz can of flaked crab, drained and squeezed to get out the excess liquid.

25 to 30 wonton squares or 8 egg roll wrappers cut into quarters.
A little water to seal the wontons together

oil for deep frying

Mix all of the filling ingredients together.

Take a wonton square and add a tablespoon of filling to the center. Dab a little water to each point of the wonton. Take opposing corners, bring them together and press together. Bring the remaining corners together and press firmly to seal.

Heat oil on a medium high heat.  The oil needs to be fairly hot so that it cooks the wonton skins quickly. This results in less of the cream cheese seeping out while it fries. Fry between 1-2 minutes or until golden brown. Drain on paper towels.

Serve with a side of sweet and sour sauce for dipping.