Crab Rangoon

This is a great appetizer but best if served hot.  The sweet chili sauce is a MUST and is pretty easy to find at any local grocery store in the asian food section.

Ingredients

8 ounces neufchâtel cheese, at room temperature 1 lb. crab meat Handful of chives or scallions, chopped 1 package wonton wrappers salt to taste sweet chili sauce for dipping oil for deep frying

Method

1. Mix cheese, crab meat, chives, and salt in a bowl.

2. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

3. Fold the two ends of the wonton wrapper together. Seal the edges of the wontons by dipping your finger in a bowl of water and trace the lines to be folded.

4. Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. If you like a saltier taste, salt them immediately after removing from oil.

5. Serve warm with sweet chili sauce.