This week we’re taking on three Asian appetizers. First, Chinese take-out just isn’t complete without an order of Crab Rangoon.  This tempting appetizer is a bite of creamy crab and cheese enveloped in a crunchy wonton skin.  Simple enough to make in minutes, it’s a great finger food for summer parties. Try serving them with a side of sweet chili dipping sauce.

Ingredients
  • 1 pound cream cheese
  • 1/2 pound crab meat
  • 3/4 teaspoon garlic powder
  • 1 teaspoon pepper
  • wonton skins

In a medium bowl, mix together the filling ingredients until well combined.

On a clean surface, lay out a wonton skin and spoon one teaspoon of the filling onto the center of the square.  With a basting brush, wet two edges of the square with a little cold water and fold into a triangle, pressing gently to seal.  Deep fry until golden brown and serve warm.