Crab Rangoon

No, I have not been slacking; I have just not had internet at home for the past...3-4 weeks or so.

How do I survive, you ask?

I make some food. Like this.




Ingredients:

• 2 cans crab meat (minced, lump, whatevs)
• 1 8 oz container of cream cheese (I prefer Philadelphia and whipped or else one with scallions)
• 1 package wonton wrappers (can usually be found in the fridge/freezer section of most grocery stores believe it or not)
• 1/2 a small white onion, chopped
• Dashes of things like salt, pepper, garlic, old bay, sesame seeds...things like that
• About 2 tsps or more of soy sauce (to taste)
• A splash or so of sesame oil if you have it, but not completely necessary

Directions:

• In a large bowl, combine all aforementioned ingredients (except for the wonton wrappers)
• Lay out the wonton wrappers and put a small dallop of the dip inside each
• line the perimeter of each wonton wrapper with a dab of water
• Seal each pouch (there are many ways of doing this, but on easy way is to match diagonal corners and pinch together...basically you don't want any holes through to the dip exposed if possible
• Drop the little uncooked rangoons into a deep fryer for about 30 seconds to 1 min each

Ta da...crab rangoon. They pair well with things like duck sauce and/or garlic black bean sauce.

Many thanks to my sous chef, Sarah!