CRAB RANGOON AND DUCK SAUCE

Crab Rangoon and Duck Sauce image

Provided by Monica Keleher

Number Of Ingredients 9

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1 pkg wonton wrappers (probably will use about 25)
1 brick of cream cheese, at room temperature
4 oz imitation crabmeat, diced very finely
3 scallions, greens only finely chopped
1 Tbsp powdered sugar
pinch salt
drop or two of worcestershire sauce
pinch granulated garlic (optional)
canola oil for deep frying

Steps:

1. Get the oil hot. While it is heating up place the cream cheese, diced crab, scallions, powdered sugar, salt, Worcestershire, and garlic in a bowl and combine
2. You want a large surface to have enough room to set up an assembly line to make the wontons
3. get a small ramekin with warm water. Lay out a few rows of the wontons.
4. Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
5. With your fingertips wet 1/2 of the wonton and fold the other half over and pinch to seal. Place on a cookie sheet and finish the assembly line.
6. Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
7. Duck sauce recipe https://www.justapinch.com/recipes/sauce-spread/dip/duck-sauce.html