- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
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.