[1]CRAB RANGOON
[I know, I know, canned crab meat. I think the canned stuff is funkier than the freshly-picked refrigerated meat and therefore its more pronounced taste speaks up amid the cacaphony of all the other ingredients.]
6 oz. cream cheese
2 6 oz. cans "Fancy Lump" crab meat
1 scallion finely chopped (white and green parts)
25+ wonton skins
Let the cream cheese come to room temperature. Drain the canned crab meat well add to the cream cheese with the scallion. Mix well.
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Lay the wonton skins on the countertop. Dip your finger in water and trace the edges of each to moisten all around. Place 1 t. of the mixture in the center. Fold over and press the edges together to seal.
[6]Heat 2" of frying oil to 350º in a pot on the stove top. Should you not own a frying thermometer, use a left-over wonton wrapper to test the heat. The oil is ready when a strip dropped in sizzles right away.
Slide four or five wontons into the hot oil, depending on the size of your pot. As always, you don't want to add so many that they bring down the temperature of the oil goes down too much. Using a slotted spoon, make sure none of them are sticking to the bottom of the pot. Fry for 60 seconds or so on the first side, they should be golden brown and will be darker around the edges. Flip over for another 30 seconds, remove, drain, keep warm.
Work quickly to cook the remainder so they are nice when you serve them.
Serve with Apricot Sweet and Sour Sauce [7]