Crab Rangoon

1. 1

   In large mixing bowl, mash cream cheese and chopped scallions together with a fork.

2. 2

   Add crab meat, a little at a time, mashing it into the cream cheese mixture until all crab meat has been added.

3. 3

   Next, take an egg roll pastry square and place it diagonally with a corner pointing at you. Spoon approx one tablespoon of crab mixture onto far end of pastry square, fold over the top of the pastry leaving enough space to fold the ends up and press to seal.

4. 4

   Repeat until all pastries are filled in this manner before continuing with next step.

5. 5

   Heat 2 inches of vegetable oil on medium-high heat in deep fry pan. *Important * place no more than four Rangoons in oil at a time. They cook fairly quickly - under 30 seconds- as long as oil is hot.

6. 6

   Turn Rangoons carefully with tongs to cook other side and when golden brown on both sides, transfer to plate. Repeat until all 24 are cooked and cool slightly before serving.

7. 7

   These also freeze well- just reheat in 350 oven for about fifteen minutes.

No additional tips available.