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Allison's Crab Rangoons
Allison Huller McAlister
This has got to be my family's all-time favorite appetizer. Simply put, it is a succulent blend of cream cheese and imitation crabmeat enveloped in a crispy wonton wrapper. Though it takes some time to prepare, it's definitely worth the trouble.
Ingredients
2 (8 ounces each) blocks cream cheese, regular or light
1 pound imitation crabmeat, minced
2 teaspoons sugar
1 teaspoon garlic
1 package wonton wrappers
1 egg, beaten
Oil for frying
Directions
Set the cream cheese out at room temperature to soften up a little. Put in a mixing bowl and beat with an electric mixer on low speed until creamy and easy to stir. Add the minced crabmeat, sugar and garlic. Stir until well blended.
Set out four or five wrappers at a time and place a dollop of cream cheese mixture in the middle. Wrap into an egg roll shape, as per package instructions. Brush beaten egg onto wrapper end before rolling up completely to ensure a good seal. Continue this process until the cream cheese mixture is all gone.
Deep fry until golden brown; this only takes a couple of minutes. Drain on paper towels and serve. Makes 40 to 50 wontons.