Crab Rangoon. . .a meal just once during Lent

We used to go to this one little Chinese buffet years ago and I loved their crab rangoon.  Many years ago someone showed me how to make it at home but it was too much trouble to make for just the two of us.  Since we have a family now though. . .and they love fried foods. . .well, once each Lent we just make this our meal.

 

 

 2 packages of wonton wrappers

1 lb of crab meat (we use imitation crab) cut up small
2 8-oz packages of 1/3 less fat cream cheese
1 slice of onion (1/4" thick) finely diced

Blend the crab meat and onion into the cream cheese. We thin the mixture with a tablespoon or so of pickle juice.

Separate the wrappers. Put about a teaspoon of the cream cheese mixture in the middle of a wrapper. Dip your finger in a small dish of water and line 2 sides of the wrapper with water. Fold the wrapper over to form a triangle. (The water helps seal the wrapper).  Try not to stack them on top of each other before you fry them.  If they stick together and the wrapper rips, you have a crazy mess when you go to fry them.

We fried them, 4 at a time in a mixture of Crisco shortening and vegetable oil, about 2" deep for about a minute on each side.  When you take them out of the fryer, be sure you put them on paper towels to absorb excess oil.

We fry up the mess of them (taste-testing them along the way) then sit own with our bowls of sweet and sour to dip them in and call it a meal.  For all that work, they might as well be the star of the meal, not just an appetizer.

Hope you enjoy them!