Crab rangoon, like the fortune cookie and other American Chinese dishes, is not an authentic Chinese dish- it was developed in the United States. The rangoon ingredients melt into each other, surprising you with a satisfying, addictive, crunchy, crab-onion-cheese-bacon-y mouth symphony! A perfect snack for any time, we enjoyed these just before the game started. You know-- the game-- the one the Eagles weren't in again this year.
First, chop 4 slices of bacon, 1 small onion and 1 clove garlic. Fry bacon until the fat is rendered and the meat is almost crispy. Add the onion and garlic for 2 minutes. Remove from heat.
In another bowl, mix together one 8 ounce package of softened cream cheese, 6 ounces of shredded Monterey Jack cheese, 4 green onions (sliced thinly) and a few shakes of hot sauce. Add bacon and onion mixture. Fold in 1 lb. of crabmeat. I used Phillips canned, for lack of availability of anything better, but it worked fine for rangoons.
Place wonton wrapper on flat surface and put a small spoonful of filling in center. Fold over, wetting edges of wrapper to get a good seal.
Heat vegetable oil in fryer or deep pot to 360 degrees, cook the rangoons in several batches for 3-4 minutes apiece, until browned and crisp.
I found dumpling sauce at a local Asian market. Soy sauce is an alternative for dipping. Once you start eating these, it is hard to stop. The crunch takes you right into the soft, savory filling. It's a nice combination of flavors, not one of the ingredients overpowers the others, but all make their stand. This recipe made more than enough to fill one whole package of won ton wrappers- and I froze half of the rangoons to make another time. So if you have a few extra minutes, try crab rangoon, your family will be glad you did...and the eggs.