Crab Rangoons

• 1 8 oz (224 grm). pkg cream cheese
• 2 green onions, minced
• 1 pkg imitation crab meat or 2 6 oz (168 grm). cans crabmeat, shredded
• 48 won ton skins
• salad oil for frying
• water for sealing

1. Cream the cheese in a mixer.
2. Add the green onions and the crabmeat and blend well.
3. Place about 1-1/2 tsp (7 ml) of the mixture in the skin, and smooth out.
4. Moisten two adjacent sides of the wonton skin with fingertip.
5. Fold the "dry" corner over the mix to form a triangle.
6. Press the edges to seal.
7. Heat oil to approximately 375 degrees (200 C.) and fry a few at a time, turning over half way through till golden brown.
8. Remove from oil and drain on paper towels.

cream cheese, green onions, crab meat, skins, salad oil, water

Taken from online-cookbook.com/goto/cook/rpage/000224 (may not work)