Crispy Crab Rangoon

Kristi John

1 package (3 ounces) cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
oil for frying
sweet and sour sauce

In a small mixing bowl, beat cream cheese until smooth. Add the onions, crab and garlic; mix well. Place about 1-1/2 teaspoons in the center of each wonton wrapper. Moisten edges with water; fold opposite corners over filling and press to seal.
In an electric skillet, heat 1 inch of oil to 375 degrees. Fry wontons for 1-2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sweet and sour sauce. *Tip: fill wonton wrappers a few at a time, keeping the others covered until ready to use.




Sweet and Sour Sauce

1 cup sugar
½ cup vinegar
½ cup chicken stock
salt and pepper
1 tablespoon ketchup
1 tablespoon soy sauce
1 teaspoon garlic salt
1 tablespoon cornstarch + 1 tablespoon water to thicken

In a medium saucepan combine everything but the cornstarch and water mixture. Bring to a boil and add the cornstarch mixture to thicken.