Alicia's Awesome Crab Rangoon
I invented this recipe many years ago… when I was in high school. I loved eating crab rangoon at Asian restaurants, and of course there were none of those in my hometown of under 1,000. Like a lot of recipes I come up with, this one was invented out of necessity. And it was awesome . I’ve only tweaked it a little here and there, and it just gets better every time. Since the crab in the filling is already cooked, I’ve even made the filling and served it as crab dip. You can also make these ahead of time and freeze them uncooked. Here’s the details… And here’s the recipe… Alicia’s Awesome Crab Rangoon 1 12 oz package imitation crab meat (leg or flake style), chopped 1 8 oz package cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/2 teaspoon fresh lemon juice 2 green onions, chopped wonton wrappers Mix together all ingredients except wontons. Makes about 30 rangoon, or 2 cups of filling.
Related: Dumplings, Egg Rolls, & Wraps