Synister Crab Rangoon

These tasty little pop-able bites are a smaller (and might I say yummier) version of the Chinese takeout staple. You can either bake or fry them, and the uncooked ones freeze well.







Ingredients:

• 2-8oz pkg. cream cheese regular or1/3 less fat (don't use fat free it's gross in this)
• 1 clove fresh minced garlic or 2tsp. from a jar
• 6 green onions (scallions) with tops
• 2 tbsp. sugar (regular granulated or turbinado )
  
• 3 tbsp. secret Synister ingredient (Worcester sauce)
• 1 can (or pouch) crab, drained and liquid reserved.
• 1 pkg, won-ton wrappers

To mix the filling

1. 20-30 minutes before you are ready to mix the filling, set cream cheese on table or counter to soften.
   
   
   
2. Chop the green onions. I use scissors. It's easier and faster for me than a knife and you can let a kid do it if one is helping you.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
3. Add garlic,
   sugar,
   crab meat, and
   Worcester sauce.
   
   
   
4. Mix on medium speed, adding a little of the reserved crab liquid at a time until evenly blended and smooth. for softer filling add more crab liquid.
   
   
   
   

To fill these little yummies takes practice, and a little skill.

1. Place about 1 teaspoon of filling in center of one won-ton wrapper.
2. Fold up opposite sides to meet in the middle.
   
3. Tuck one end up,then the other.
   
4. You can leave it like this or you can squish each of the four "petals" to the middle.
   This one is a little too full.
   
   
5. Don't squeeze too tightly or you'll split the bottom open.
   this one went in my mouth. yum.
   
   
6. Count out the ones you want to cook immediately. Place the rest on a wax paper lined cookie sheet not touching each other. Place in freezer until set, about one hour. Transfer to a gallon zipper bag or similar sized container, return to freezer.
   
   
   
7. To fry: preheat oil to 350 degrees F. Cook half a dozen or so at a time about one minute. Longer if frozen. Makes 30-40.