. . . finding nothing but crumbs when you return to the potluck food table to retrieve your platter/bowl/basket. When anything goes, share a platter of crab rangoon. Celebrate the benefits: this pot promises to be a sure thing, you don’t waste a mountain of ingredients, and you avoid spilling leftovers all over your favorite World Cup t-shirt. Bring home an empty platter with The Cookery’s crab rangoon.
8 ounces cream cheese
2 cups lump crab meat
1 tablespoon soy sauce
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
Fresh ground pepper to your liking
50 wonton wrappers
1 egg, beaten
Mix softened cream cheese, crab meat, soy sauce, lime juice, cilantro and pepper in mixing bowl. Spoon 1/2 teaspoon cream cheese filling into center of each wonton. Gently fold wonton corners together and seal with beaten egg. Fry small batches of sealed wonton wrappers in canola oil. These taste best when served hot, but they don’t have to maintain steam heat to please your crowd. Serve solo or with sweet and sour sauce.