crab rangoon recipes

- Oil for deep frying
- 1 pkg. won-ton skins
- 1 tsp. sugar
- Pinch of salt
- 1 bunch scallions, chopped (green part too)
- 1 (8 oz.) pkg. cream cheese, softened
- 1 lb. sea legs or any chunk artificial crab meat

- 1 teaspoon garlic powder
- 1/2 lb crab or imitation crabmeat
- 1 teaspoon parsley flakes
- 1 package wonton wrappers
- 1 package cream cheese

- 4 ounces crab
- 1 (12 ounce) package wonton wrappers
- 2 (8 ounce) packages cream cheese
- 1 tablespoon onions

- 1 clove garlic, minced
- 1 quart oil for frying
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon vegetable oil
- 2 tablespoons minced onion
- 1 (14 ounce) package small won ton wrappers
- 1 medium head bok choy, chopped
- 1 tablespoon soy sauce
- 2 tablespoons chopped snow peas
- 1 (6 ounce) can crab meat, drained

- Kosher salt and freshly ground black pepper, to taste
- Grapeseed or canola oil for cooking
- 3/4 pound cream cheese, softened
- 2 red onions, cut into 1/2-inch dice
- 2 eggs mixed with 1/4 cup water
- 2 tablespoons minced lemongrass, white part only
- 3 pounds picked, fresh crab meat (snow, blue)
- 1/2 cup sugar
- Accompaniments: dim sum dupper and cranberry-teriyaki glaze.
- 1 package thin square wonton skins, defrosted (at least 60-count)
- 2 cups dried cranberries, such as Craisins, chopped
- 1/2 cup chopped chives, 2 tablespoons reserved for garnish
- 2 cups naturally brewed rice vinegar