| Crab Rangoon is a staple of Chinese and most | | | | cheese. Add remaining ingredients (except for |
| other kinds of oriental restaurants, but they are | | | | wonton skins) one at a time, thoroughly mixing |
| not a traditional Chinese dish. There are very few | | | | before adding another ingredient. |
| authentic Chinese dishes that call for any kind of | | | | Lay out wonton skins and put 1 teaspoon of the |
| cheese and none that use cream cheese. | | | | mixture in the center of each wonton and spread |
| There are two schools of thought concerning the | | | | it out, leaving enough of the edges of the wonton |
| origins of this dish. One states that it was a food | | | | bare that they can be pressed together. Wet the |
| that was introduced at the World's Fair held in St. | | | | edges of the wonton and fold to create a triangle, |
| Louis Missouri in 1904. The other story is that the | | | | making sure to remove all the air before pressing |
| dish was invented at the famous Trader Vic's | | | | the edges together. Continue until all mixture is |
| Polynesian restaurant in Oakland California in the | | | | used up, covering finished rangoons with a towel |
| early 1950's. Whatever their origin, they're tasty, | | | | so they won't dry out. |
| and easy to make! | | | | Put frying oil in wok at least 2 inches deep. Heat |
| - 1 clove garlic, minced | | | | oil to 360-375. Carefully slide in wontons and let |
| - 1 green onion, minced | | | | fry for about 3 minutes total, turning once half |
| - pinch of pepper | | | | way through. Do wontons in batches, the number |
| - 1 teaspoon soy sauce | | | | of each batch depending on the size of the wok. |
| - 8 oz. package of cream cheese | | | | Serve with sweet and sour sauce, soy sauce, hot |
| - 8 oz. fresh or canned crab meat | | | | mustard, or eat them plain! Cooked or smoked |
| - wonton skins | | | | salmon can be substituted for the crab. This |
| - oil for frying | | | | recipe makes about 48 crab rangoon. |
| Break up crab meat and combine with cream | | | | |