Crab Rangoons

This is going to be one of those posts where the photos really tell the story.  I had an extremely full weekend!  I'm pretty sure I packed at least five days worth of activity into 2.5 days.  My dad requested crab rangoons, so that's what I made for him on Sunday.

Wow!  It all started when I got out of work early and headed to the Great Wolf Lodge, courtesy of Kyle's mom (major thank you!).

We also walked the docks in Traverse, where I got a great photo...of Kyle with his eyes closed :(

The next day we played in the water park, got massages, and then off to the mall to find the cheapest dress I could for a social event this week.  Then that night Kyle and I went to friend's house for pulled pork and a movie!

The boys made mojitos using fresh strawberries!

 

Then on Sunday, I whipped up some rangoons then it was off to Mom and Dad's for lunch.  Photos completely lacking here.  But later that afternoon, we took some of my favorite people sailing!  They aren't in this photo, but this is probably the best sailing picture I've got :)

Crab rangoons:  extremely easy to make.  You can probably bake them, but I chose to deep-fry, because it was a special occasion.

Imitation crab...that mysterious, pollock-based substance.  Chop it up.

The filling is made of green onions, sriracha, imitation crab, cream cheese, and seasoned w/ some S&P.

Take that filling and put a dab of it in the middle of a wonton wrapper.  Brush egg along the outer edges of the wonton.

Fold the wonton in half, squeezing out all the air and sealing the edges of the wrapper.  Fold as demonstrated in the photos, if you can follow them.

 

 

 

 

I think they look like little sharks.

 There are many other ways to fold these.  Check out youtube for more ideas.  In hot oil (350*), drop as many of these guys as you can fit.

These were shallow-fried, so I had to flip midway through.

This filled 50 wontons, and there was still filling left.  

Ingredients

• 8 oz cream cheese
• 6 oz imitation crab
• 6 green onions
• 1 tsp onion powder
• S&P
• 2 tsp hot sauce
• 1 egg
• 1 package (40-50) wonton wrappers
• Oil for frying

Instructions

• Slice and dice the crab and green onions
• Mix the cream cheese, crab, green onions, onion powder, hot sauce, and S&P
• Put 2 tsp of the filling in the middle of each wonton.  Brush the edges with egg
• Close the wonton, squeezing out all the air and sealing the edges
• Fold any way you desire
• Fry in oil until browned