Crab Rangoons

12 ounces cream cheese, room temperature
1/2 teaspoon soy sauce
1/4 teaspoon garlic powder
2 green onions, minced
3/4-1 cup crabmeat, picked
50 wonton wrappers
oil (for frying)

1. Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat.
2. Place 1 teaspoon filling just below center of each won ton wrapper.
3. Roll up wrapper, leaving top half unrolled.
4. Moisten the right and left corners with water; bring them over filling and press firmly to seal.
5. Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown.
6. Drain on paper towel.

How do you "cream the cheese?"

What is "picked" crab meat?

Do you mean roll it like a joint half way up? Does it matter how it's rolled, I like them triangle shapped.

Creamed is to stir and blend well, picked crabmeat means it's been picked thru and shredded, no shell bits etc.

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On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.

Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.