Spicy Cajun Crab Rangoon

• 12 ounces softened cream cheese
• 1/2 pound lump crabmeat
• 1/2 pound spicy sausage
• 1 can Rotel tomatoes, drained
• 3 tablespoons chopped cilantro
• several dashes Tabasco
• wonton wrappers
• peanut oil, for frying

1. Combine all the filling ingredients together in a small bowl, adding the crabmeat last and folding gently to incorporate.
2. Holding wonton skin in the palm of your hand, put 1 tablespoon of filling in the center and wet all 4 edges with a little bit of water.
3. Fold corner to corner and press firmly to seal into a triangle.
4. Make sure to push out any air that might be trapped inside as you seal.
5. You can go ahead and toss these in the oil now or you can trick them out by pushing down to create a divot in the filling on the folded edge and bring the 2 ends/tips together.
6. Using a little water seal the two ends together.
7. You should end up with something that looks like a fat tortellini.
8. Either way, heat 6 cups of peanut oil in a heavy bottom sauce pan to 375F and fry your wonton, in batches, until golden brown.
9. Drain on layers of paper towels and serve hot or room temperature.

cream cheese, lump crabmeat, sausage, tomatoes, cilantro, wonton wrappers, peanut oil

Taken from www.foodrepublic.com/recipes/spicy-cajun-crab-rangoon-recipe/ (may not work)