CRAB RANGOONS

Steps:

• 1. Since most packages of wonton wraps have double the wraps needed, you can double the recipe or freeze the extra wraps in a tupperware. Extra filling can be frozen, also.
• 2. Start by heating your oil on low and finding a good pair of tongs or high-temp-safe slotted spoon. Put the softened cream cheese in a bowl and beat it a little first, to make it more workable. I sometimes add about 1/2 a tablespoon of milk to speed this up. Then add all the spices and mix well. Finely chop the surimi and the green onion. Mix those into the cream cheese also. **If you have extra filling left at the end, serve it hot or chilled as chip dip. Yum!**
• 3. Filling the wraps works best if done on a cutting board or plate, as it can get a little messy. Beat the egg yolk in a little bowl or cup, you'll use this as a "glue" to hold the wraps together. With one of the corners pointing up, scoop about a tablespoon of filling into the center. Any more filling makes it harder to seal and fry. Using a pastry brush or clean paintbrush, spread a small amount of the egg yolk along each edge of the wrap.
• 4. Bring the bottom corner up to meet the top corner. Seal the edges tightly, being careful not to tear the thin wrapper. The whole thing will look like a pudgy triangle. Paint a little bit of yolk on all of the corners and fold them in slightly so they don't open while frying. **There are many variations on folding, I use this one as it's the easiest for me to do and it stands up well to frying.**
• 5. Fry the rangoons on med-low heat on each side until the wraps bubble and turn golden-brown. About 3mins per side, this depends on your type of stove, etc. Doing them in small batches works well (filling 5 at a time and then frying those), as the filling can make the wrap a little soppy if it sits too long. Scoop them out with tongs or a high-temp-safe slotted spoon. Set them on a cooling rack over a cookie sheet lined with newspaper to catch the extra oil that drips off. This helps keep them crispy because they're not sitting in grease. Let cool a bit, then enjoy the tasty goodness!