These are heaven in a won ton wrap, but one word of caution: They will not make you skinny...
Prep time 30-45 minutes
Ingredients
16 ounces softened cream cheese
1 can crab meat, drained and crumbled (or imitation crab, crumbled/cut up)
2 green onions, sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
½ teaspoon soy sauce
1 package won ton skins
Directions
In medium bowl, combine all ingredients except won ton skins; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoons at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Deep fry in hot oil two or three at a time until browned.
Serve warm with mustard, plum sauce or sweet and sour sauce. They pair sooo well with a reisling (Chateau St. Michele is my fave) or a yummy gewurztraminer if you want something a little bit sweeter. Now gobble them all up, and then make some for me!
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