Shrimp and crab rangoons
These are just fried won tons filled with a mix of seasoned shrimp and crab with cream cheese. Excellent party fair, or make it a family cooking project any night.
makes about 60
1 pkg. square won ton wrappers
scant 8 oz. real or imitation crab meat
scant 8 oz. ex. small shrimp-salad shrimp meat
4 oz. cream cheese, set out to soften for at least 1 hour
2 green onions, greens and whites
2 Tbsp. chopped cilantro
salt and pepper
oil for frying
Place crab meat, shrimp meat, green onions and cilantro in a food processor and pulse until finely chopped. Don't overmix into a paste though. Or, chop them by hand very finely with a large chef's knife.
Season with salt and fresh ground pepper and mix in cream cheese.
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Lay a few wrappers at a time on a work surface. Place 1 teaspoon filling in the center. Dip your finger in some water and moisten all four edges of the wrapper. Bring opposite corners together and pinch firmly, then repeat with the other corners. Press the sides together firmly, pressing out any air and making sure there are no openings. The filling will come through those during cooking. Placed them on a cookie sheet lined with parchment or wax paper or even a cut up paper grocery bag works great.
Heat about 3 inches of vegetable or corn or peanut oil in a heavy pot over medium high heat to 375 degrees. Fry a few won tons at a time, gently turning and dunking them until they're nice and brown, about 30 seconds. Drain on paper towels. Serve hot with Chinese mustard and soy sauce and sweet-sour sauce.
