But my loathing has not at all deterred my boys from loving it. They love fish, shrimp, lobster, whatever. Oh, and crab legs. They will knock you down to get to some crab legs.
Since I'm not made of money crab legs are a rare treat, but whenever we are at an Asian restaurant, R will often get them an order of crab rangoon, which neither Zachary nor Cooper can ever remember what to call.
They ask for Crab Puffs.
Or Fish Crunches.
Or Lobster Bits.
Or Crab, ya know, Thingies.
So In order to save myself a few bucks, I learned how to make these myself.
And whatever you want to call them, my boys ate them up.
WHAT YOU NEED:
8 oz. cream cheese, softened to room temperature
4. oz. crab meat - real or imitation, I've used both and none of the crab-eating boys in my house could tell a difference
3 green onions
1 tsp. Worcestershire sauce
1 tablespoon sugar
25-30 wonton wrappers
oil for frying
WHAT YOU DO:
Put the cream cheese, green onions, Worcestershire and sugar in the food processor and pulse until the onions are chopped and blended into the cream cheese. Now add the crab meat and pulse a couple times. You don't want the crab fully incorporated, just chopped a bit.
Place one teaspoon of the mixture in the center of a wonton wrapper. Moisten the outer edges with water, then fold it over in the shape of a triangle. This isn't a traditional shape for crab rangoon, but I can tell you from experience they fry up MUCH better this way.
Repeat until all the mixture is used. This usually makes around 25-30 for me.
Heat oil in a large skillet over medium heat and fry in small batches, a minute or two on each side, just until golden.
Drain on paper towels.