Cream Cheese Wontons

When going to a Chinese or Japanese restaurant, one of my favorite items to eat is the crab Rangoon that is basically a fried piece of cream cheese. As I was enjoying one, I asked myself the question, "how hard could they be to make?" I decided to try my hand in these, and found out they are not that difficult. Here is what I did:


8 egg roll wrappers
1 block of softened cream cheese
1/2 pack imitation crab meat
2 tbsp sugar
1 tsp lemon juice
1 tsp vanilla
1 egg
1 tsp water
1 quart vegetable oil

In a bowl place softened cream cheese, sugar, lemon juice and vanilla. Mix well. Add imitation crab meat. Mix well. Place back in fridge and chill for about 30 minutes.

Remove cream cheese mixture from fridge. Now, I got so excited I didn't take pictures of how I stuffed the Rangoon but I'll describe what I did. Take the one egg and crack in a bowl. Add one tsp of water. Beat the egg, which will be your egg wash for the wrappers.

Take a basting brush and baste the egg wash in a square all around the edges of the wrapper. Place about two tsp of the cream cheese mixture in the center of the wrapper.

Take one corner of the wrapper and fold over the mixture to where it meets the other corner.  It should look like a triangle. Then fold the left side to the middle where the stuffing is, then the right side. Finally take the top folded corner and fold over the other two. When finished it should look like a little envelope.

Take preheated vegetable oil(about medium-high or 350 degrees) and place egg rolls in, about four at a time. Cook until golden brown on each side, which only takes about 4 minutes per side.

Remove from oil and place on paper toweled covered plate. Finish cooking the rest.

I will say these are just as good and perhaps better than the ones I've had in the restaurant. Give this one a try, they are delicious!

Spicy Crab Salad Recipe

Now that I'm stuffed like the cliff swallows from Capistrano, I wanted to share how I made my crab salad that I used to stuff(and top) on my sushi. This crab salad is delicious, and our daughter Kelly loves it with sushi. This is what you need:

1 package imitation crab meat(the stick is better but I just  had the chunks)
2 heaping tbsp mayonnaise(creamier better)
Sriracha to taste
Panko bread crumbs(optional)
About 1 tbsp water

 In a mixing bowl put two heaping tablespoons of mayo.
 Put about 3 teaspoons of sriracha sauce with the mayonnaise. I like more, but this is for my family so I cut back the heat a little.
 Add one tablespoon of water and mix contents together. Set aside or refrigerate when needed.
 Take the crab meat and shred into long fine strips or dice(my method). Place crab meat into ANOTHER mixing bowl. That way you can measure how much of the yummy sauce to put over it.
Pour sauce over crab and mix well. Adjust sriracha or mayo for your own consistency.

I did't try this, but with the panko bread crumbs I would toast them in a saute pan for a few minutes and then top on crab salad when ready to eat.

ONE MORE TIP: If you have some left over sauce, this is a good base to start YUM YUM sauce, which you find in Japanese steak houses. I'll give the recipe for that one soon!