Crab Rangoon's...

You know you have something extra special when your Taste Tester's face and body language says it all! Recently I was spending the day baking in the kitchen and staging my food photos. We had a serviceman at the house, he couldn't help but comment on the aroma's as I was cooking & he was moving about room to room working. When I was done...I offered a few food samples to the young man....

As he was leaving, I happened to catch his response through the kitchen window. His body language was all I needed to see....the tilt of his head and his sigh of joy from the taste was all I needed to know that he was very happy with my Crab Rangoon's! Ohhhh, that was sweet, it put a small on my face!
Crab Rangoon's
    from the CattleQueen Cooks at PineCreekStyle

Ingredients:

• 8 ounces of cream cheese, softened
• 2 cans of crab meat, drain, rinse & squeeze dry
• 1 small jar of pimentos, drained and rinsed
• 2 stalks of green onions, sliced thin
• 24 large wonton wrappers or 48 small wontons
• 1 small onion, diced & sautéed
• 1 tablespoon of butter
• 1 tablespoon Worcestershire sauce
• PineCreek Ranch Seasoning (here) or garlic pepper to taste
• Dash of red pepper, go lightly, you just want a touch of spicy bite

Directions:

1. Saute the chopped onions in a fry pan with butter, PineCreek Seasoning & the Worcestershire Sauce. cook until caramelized and cool
2. Mix all other ingredients together, blending well
3. Prepare the wonton wrappers for filling
4. Fold in the cooked onions to the cream cheese mixture and blend
5. Fill the wonton wrappers with the cream cheese mixture, about 1 heaping tablespoon or so and roll up. (If using the small wrappers, use a teaspoon for measurement and fold in a triangle shape
6. 6. Fry the Rangoon's in a small amount of  hot olive oil on both sides and cool on a paper towel. Keep the Crab Rangoon's hot in a warm oven...then serve. 
7. Use a Chinese hot sauce or sweet & sour of desired for dipping

This is an awesome appetizer.... Or serve as a meal with a side salad.
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