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Super Americanized Crab Rangoon

September 7, 2010

OK, so I’m a Chinese food freak. I have noticed that I crave Chinese food like no other and wish I could eat it most every day of the week. It’s not expensive, but it’s not good for you either.

Crab Rangoon. Photograph by Katie Currid

Tyler and I like to whip up stir fry every now and then, so we thought we’d try our hand at some actual crab rangoon.

While the dish was delicious, we had a hard time forming them like they were supposed to look. It takes a while to figure out, so I pulled all the good-looking ones for the pictures. You’ll figured it out as you go, but your first ones will probably look silly!

Crab Rangoon

Makes 24 crab rangoons

4 oz. cream cheese, softened

1/4 cup imitation crab, chopped in the food processor

1 tsp. salt

1/4 tsp. garlic

1/2 tsp. soy sauce

24 won ton wrappers

Oil for frying.

1. Heat up oil on stove-top in a deep pan for frying.

2. Mix cream cheese, crab, salt, garlic and soy sauce in medium-sized mixing bowl until well-incorporated.

3. Dollop cream cheese mixture into center of won ton. Pinch up the sides until there are four corners.

4. Gently drop folded and filled won tons into frying pan. Using tongs, maneuver crab rangoon around until won ton is bubbly and a golden color.

5. Set onto plate covered with a paper towel. Let cool, serve with sauce, and enjoy!

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