OMG! These Rocked!Crab Rangoon
What You Need:
4 oz Block Cream Cheese (room Temp)
6 oz Imitation Crab (Seafood Dept at Grocery Store) or Real Lump Crab Meat
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Salt
Wonton Paper (Near Lettuce in Grocery Store)
Start heating the Oil over medium heat to prep. In a food processor, or by knife, puree, or chop finely, the imitation (or real) crab meat. Mix into room temperature cream cheese, adding onion powder, garlic powder, and salt. Fold in the zest of half (less if you do not want a zinger flavor) of the lemon, and set aside.
Dampen the wonton Paper by dipping half into water. Spoon some of the cheese mixture into the paper, and fold into a triangle. Press the two corners together to form a mini pouch and fry until golden brown. Top with chopped chives, soy sauce, and duck sauce, adding crushed red pepper if desired. Absolutely fabulous!