Cooks Crab Rangoon

• 1 lb sea legs or 1 lb any chunk imitation crabmeat
• 2 (8 ounce) packages cream cheese, softened
• 4 ounces seafood spread (optional)
• 1 bunch scallion, chopped (about 6 - green part too)
• 1 pinch salt
• 1 teaspoon sugar
• 1 (8 ounce) package wonton skins (or two if you double this up)
• 14 teaspoon onion powder
• oil (for deep frying)

1. Place crab meat, cream cheese, seafood spread, scallions, salt, onion powder and sugar into food processor and mix into a lumpy paste.
2. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar.
3. Place teaspoonful of mixture in middle of a wonton skin.
4. Moisten edges and draw up opposite corners to meet and form a package.
5. Make sure all edges are sealed.
6. Deep fry until golden brown.

imitation crabmeat, cream cheese, seafood spread, scallion, salt, sugar, wonton skins, onion powder, oil

Taken from www.food.com/recipe/cooks-crab-rangoon-342642 (may not work)