~~ Crab Rangoon ~~

Ingredients:

• 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab or with picked lobster)
• 4 ounces cream cheese softened
• 2 chopped green onion (Scallion)
• 1 chopped garlic clove 
• 1 tsp Worcestershire sauce
• Wonton wrappers
• Canola oil for frying
• 2 tbs. of diced Pineapple (Optional)
• 2 tbs. of diced Mango (Optional)

Variations:

Buffalo Chicken Rangoon:

In place of the crab meat try…

• 1 boneless chicken breast, fully cooked and shredded
• 1/2 cup buffalo sauce (not hot sauce)

Shrimp Rangoon:

• 1  5 oz can of baby shrimp, rinsed

Vegetarian Rangoon:

• Leave out the crab meat and use just the pineapple and mango.

Directions:

• In a small bowl, gently combine the softened cream cheese, crab meat, scallion, garlic, and Worcestershire sauce. You can add either or both (Use 1 tbs. of each instead of 2 tbs.) the diced pineapple or mango to the filling for a sweeter Rangoon.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle with water and fold inward. Continue until all of your filling is used up.
• Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
• You can freeze the cooked Crab Rangoon.

Dipping sauce: Use Duck sauce or Sweet & Sour sauce

Nutritional Information:

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg