Crab Rangoon

When I think of appetizers, I really think of a nice small bite with a big punch of flavor! These are my go to appetizers when I go out to eat or if I want to take the time to create these at home. However, they're VERY messing to make! It's mainly because of the crab juice that goes everywhere when you try and open the crab legs to get the meat out. So, if you're not big on making a juicy mess, this might not be for you, but it is sure worth the taste and it will impress all fans of fresh crab meat!

purchase enough crab meat so you end up with at least 6 oz of FRESH crab meat, not imitation. I will usually get crab meat from the freezer section if there's no fresh crab available at the meat market. Let the crab thaw before trying to get the crab meat out and be ware, the claws can be very prickly! I use nut crackers to open the shells and a small fork to pull the meat out if you can't get it with your hands.

In a food processor add 1 clove of garlic already minced, 8 oz of room temperature cream cheese, 6 oz of real crab meat, 2 green onions thinly sliced. 2 tsp of Worcestershire sauce, 1 TBS fresh lemon juice, 1/2 tsp soy sauce and blend until combined.

Once combined you're ready to assemble your won tons! Get your won ton wrappers and egg wash (just 1 egg scrambled. Put a small drop of mixture in the middle of your won ton and lightly with your finger get the border of the won ton wet with the egg wash. This will help seal your won ton so they don't open up and get all over the pan as much. See photo above to mimic the sealed won ton. Then lightly brush the won tons with the egg wash to give them a golden brown color while cooking. Once you see the golden brown you can pull them out of the over and cool. Serve with Sweet Chili Sauce for best results! You can purchase Sweet Chili Sauce in most grocery stores in the oriental section.