Crab Wontons (aka Rangoon)
I saute an onion and a clove of garlic (both finely minced), let it cool, add to softened cream cheese with salt, pepper and I will add a dash or two of tobasco sauce and a bit of cream to loosen the cheese up. I also add a bit of lemon because I feel the need to cut the sweetness of the cream cheese sometimes. I then sometimes will add some crabmeat but you really don't have to since most recipes don't call for it. You must not over fill the wonton wrappers and the oil must be very hot. Some will explode others wont.
I got this recipe from the Kansas City Star Food Section 10 years ago or so. It's still my favorite. I've never had them explode. Maybe the freezer for 30 minutes is what keeps them from exploding?
8 oz. block of Philadelphia 1/3 less fat cream cheese
3 T. crab meat (I use 1/2 can of canned lump crab)
3 green onion, sliced small
2 cloves garlic, minced
1/2 pkg. wonton wrappers
Peanut Oil for frying
Mix first 4 ingredients together. Fill wonton wrappers with 1 Tablespoon of mixture and wet corners & pinch together. Set on cookie sheet. Place in the freezer for 30 minutes to set. Fry 4 - 5 at a time in a large pan of peanut oil until golden brown. Remove from oil a place upside down on a stack of paper towels to drain. Serve.
Makes 35 Crab Rangoons