What you will need:
Shredded Carrot (optional)
Green Onion (optional)
Oil for frying
First, you will want to let you cream cheese sit at room temperature for a little while until soft. It is easier to work with. Take your crab meet and cut it into really fine pieces. (We were forced to use imitation crab, because the real stuff is way more expensive..but so much tastier in my opinion.) I actually ripped up small pieces and put it into my food processor.
Mix the crab and cream cheese together. Add about a 1/2 teaspoon each of soy sauce and Worcestershire into the mixture. Add in the curry powder, pepper, shredded carrot and green onion and make a mixture.
Using a small spoon, carefully spoon the mixture (a bit smaller than a golf ball size) onto the middle of the wonton. Fold one end of the skin to the
Some people like to stop there but I like to kind of fold the sides in like an accordion, like we do at Noodles and Company. It just makes for nice presentation. (see picture.)
Then we pop these into the deep fryer and fry to a couple of minutes until the skins are no longer dough like and are a golden brown.
I love the flavor the curry adds to the rangoons. Some people may choose to omit the curry powder. Somebody else told me they added a spice jelly to the cream cheese, which I think I will have to try next time.
We purchased store bought duck sauce, but I think I'd like to try and make my own in the future. These made me one happy girl. Happy eats people!