Crab Rangoon

 These crab rangoons are RIDICULOUSLY good!  My family could eat themselves sick on them and then beg for more. They're hot and creamy and cook in seconds.  If your family spots the ingredients in the fridge, they will NOT leave you alone until you make them.  They're seriously better than take out!

1 package Wonton wrappers

2 blocks cream cheese, softened

4 sticks of imitation crab meat (or about half a cup), diced

1/4 cup green onion, chopped (just the green part)

2 Tablespoons powdered sugar

pinch of salt

coconut oil or your favorite oil for frying

In a medium mixing bowl combine the softened cream cheese, crab meat, green onion, powdered sugar, and salt.

Take a wonton wrapper and place about 1/2 tablespoon of the mixture into the center of the wrapper.  Dip your finger in some cold water and wet all of the edges of the wrapper.  By wetting the edges, the dough will seal completely when you fold and pinch the edges together.

Now, you can design your rangoon anyway you like.  I made mine like the picture.  Simply fold two opposite corners together and pinch the top to seal.  Then bring the other two corners together and pinch to seal making a little pocket of filling.  Alternatively, you could bring two corners together to make a triangle and seal the edges to look like a paper football.

In a large cast iron skillet (or your favorite vessel for deep frying), melt some coconut oil until you have approximately 1/4 inch of oil in the bottom of your skillet.  I like to sacrifice a wonton wrapper to see if the oil is hot enough.  If you've never worked with wonton wrappers before, it's also a great way to see how quickly they cook.  Gently place an empty wonton wrapper into the hot oil.  If it bubbles and puffs right away, then your oil is hot enough.  (Enjoy a delicious wonton cracker with your tester wrapper!)

Working in batches, carefully place the wontons into the hot oil.  Don't add too many at once.  They cook quickly and it's easy to burn them if you're working with too many.

After a few seconds, you'll see the bottoms beginning to brown.  Turn the wontons into the oil until all sides of the rangoon are golden brown.  Remove from the oil onto a paper towel lined plate.

Serve warm and watch them disappear!  Yields approx. 30 crab rangoons.