Crab Rangoon

I tried this one day when I was making Thai food with spring rolls just to see if I could improve on the local fare. It wasn’t hard and everyone really liked it. Except for making the won-tons, it takes no preparation time.


  1 lb artificial crab meat
  8 oz cream cheese
  bunch scallions
  pinch salt
  1 tbsp sugar
  1 pkg won-ton skins
  peanut oil for deep frying


1. Place crab meat, cream cheese, scallions, salt and sugar into food processor and pulse into a slightly lumpy paste.

2. Place one teaspoon of this paste in the middle of a won-ton skin and bring the centers of all four sides together into middle above the paste sealing the radiating edges with wet fingers. (It helps to see or think about how won-tons are folded at your local restaurant.) Make sure edges are sealed. You can prepare these a few hours ahead of time.

3. Deep fry until golden brown. Set aside on paper towel until cool enough to touch (1 minute). Serve with a sauce.