Crab Rangoon

submitted by butterflydog

1/2 small red onion
2 Tbsp pickled pepper slices
4 ounces cream cheese room temperature
1/2 tsp salt
1/4 tsp black pepper
1 tsp hot sauce or to taste
1 pound crab claw meat ( picked over to remove shells )
30, 6 x 6 inch wonton wrappers*
vegetable oil to fry
Duck sauce

In food processor pulse onion and peppers till fine diced. Add cream
cheese, salt, pepper, hot sauce and pulse to combine mixture . Place in
bowl and blend in crab meat well. Set aside. Using a large biscuit or
cookie cutter, cut a circle from wonton wrappers. Place one tablespoon of
crab mixture in center of circle. Wet fingers and wet edges of wrapper.
Then fold over one side of wrapper to form a half moon shape. Gently
press edges with a fork to crimp edges. Repeat with remaining ingredients.
Heat oil in a large skillet over medium high heat. Add 3 or 4 crab
dumplings and fry, turning with tongs until lightly browned on all sides.
Transfer to paper lined plate to drain off excess oil. Place dumplings in
warm oven and repeat frying remainders. Serve crab Rangoon with duck sauce
for dipping. Yield: 25 to 30 pieces

Note: one can omit the hot peppers and hot sauce if desired.

Note *: if wonton wrappers are already circular, no need to cut out with
cookie cutter

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