Crab and Shrimp Rangoon

Asian Appetizer Recipe

I've eaten Crab Rangoon at many an Asian restaurant. Its quite a tasty appetizer, unless its made with mayonaise, What's with that, anyway? For this recipe, I take it a step further, than with your basic crabneat concoction.

Heres what you'll need:

Deep fryer or heavy skillet for frying.

14-16 ounce package of small won ton skins
8 ounce pakage of cream cheese (softened)
8 ounces of crabmeat (shredded)
8 ounces of shrimp (diced)
3 or 4 cloves of fresh garlic (smashe and minced)
Teaspoon of fresh ginger root (grated)

Put the won tons aside. In a bowl, mix all the ingredients together.

Place a tablespoon of the mixture into the center of a won ton skin, fold and seal the skin. Moisten the edges with a tad of water to seal it. Set aside until you've created all your stuffed won ton delicacies.

Fire up your fryer or skillet. I really don't need to tell you to make sure you use fresh oil, of your preference, do I?

Be certain your won ton goodies, are dry before you drop them in the hot oil.

Fry until golden brown.

Some recipes call for the addition soy sauce into the mixture during preparation. I prefer to serve both soy sauce and wasabee, on the side, for dipping.
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