I need a recipe for a crab and cream cheese filling for Rangoon shells?

I have the recipe for the shells but not the filling

I need a recipe for a crab and cream cheese filling for Rangoon shells?
Ingredients

8 ounces cream cheese - softened

1 tablespoon fresh cilantro - minced

2 teaspoons scallions - minced

1 teaspoon fresh ginger - minced

1 teaspoon sugar

1 tablespoon fresh lime juice

8 ounces crab meat

32 wonton wrappers

1 cup vegetable oil



Directions

Crab Filling Preparation

Soften cream cheese to room temperature

In a bowl, combine cilantro, scallions, ginger, sugar, jalapenos and lime juice with softened cream cheese.

Add crab mixture and lightly mix with other ingredients.

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Wonton Wrapper Preparation

Using wonton wrappers approximately 4 inches square will work to make smaller dumplings for appetizers. However, if a larger dumpling is preferred, a 4 x 6 inch rectangular wrapper can be made from spring roll dough sheets.

Use an 8 inch square spring roll dough sheet to begin. Cut two rectangles from each 8 inch dough sheet and there will be 2 inches of dough as excess.

Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper or adjust amount depending on size of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges.

Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.

Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.

Fold the wonton lengthwise in half again, creating a somewhat narrow rectangular shape to the folded dough.

Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.

Press the ends together that overlap, so they adequately seal.

Keep the filled wontons covered with a damp cloth to retain the moisture in the dough while others are being filled.

When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.

Pour cooking oil in a skillet and heat on medium high to 350oF

Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.

Remove and place on paper toweling to absorb any excess grease.

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Dipping Sauce

Use a sweet and sour sauce and a hot mustard sauce to provide two choices for personal tastes
Reply:1 pkg Philadelphia Cream Cheese

1 can crab meat, drained

2 T flour

3 scallions, minced

1/4 tsp onion powder



Mix the above together well
Reply:allrecipie.com
Reply:8 ounces cream cheese

8 ounces fresh crab meat or canned crab meat, drained and flaked

1/2 teaspoon Lea %26amp; Perrins Worcestershire sauce

1/2 teaspoon light soy sauce

1/8 - 1/4 teaspoon freshly ground white pepper, to taste

1 - 1 1/2 green onions, finely sliced

1 large clove garlic, finely minced

1 teaspoon red onion, chopped



Mix and fill wrappers.





Crab Rangoon Tips:



-Use fresh cooked crabmeat if possible. If using canned crabmeat, drain and flake first. Also, remember to work with the drained weight of the crabmeat when figuring out the amount to use.



-Most recipes have a slightly higher ratio of cream cheese to crabmeat, but it all comes down to how "cheesy" you like your Crab Rangoon.



-Make sure the cream cheese is at room temperature before using.



-If the filling is leaking out of the wrapper, try sealing the wonton with egg white or a water/cornstarch mixture instead of plain water.



-Some Crab Rangoon recipes include Chinese vegetables such as bok choy and water chestnuts. I would go sparingly on the extras - this is one of those recipes where "less is more."
Reply:Click this link for a recipe:



http://www.cdkitchen.com/recipes/recs/14...
Reply:CRAB RANGOON



1 lb. sea legs or any chunk artificial crab meat

2 (8 oz.) pkgs. cream cheese, softened

4 oz. seafood spread, optional

1 bunch scallions, chopped (about 6 - green part too)

pinch of salt

1 tsp. sugar

1 pkg. wonton skins

1/4 tsp. onion powder

oil for deep frying



Place crab meat, cream cheese, seafood spread, scallions, salt, onion powder and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a wonton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.



OR



CRAB RANGOON



1 (8 oz.) pkg. cream cheese, softened

2 tsp. Worcestershire sauce

1/4 tsp. garlic powder

Egg yolk

Peanut oil

Purchased Won ton skins or sheets



Mix crab, cream cheese, A-1 sauce and garlic powder. Moisten edge of won ton skin with egg yolk. Place 1 teaspoon of crab mixture on skin. Fold skin corner-wise and seal. Cook in hot oil until lightly browned.

Serves 4.



OR



CRAB-RANGOON



1 pkg. of won-ton shells

4 oz. can of drained crab

1 tbsp. fine minced onions

2 to 3 (8 oz.) pkg. of cream cheese (depends on the number of shells)



Beat cream cheese until soft. Combine the crab and onion with the cream cheese, until blended. Put a spoonful of the cream cheese mixture into the center of each shell.

Pinch the sides of the shell together to form a triangle. Fold and pinch the two ends toward the center point.



Deep fry in hot oil until brown.



Serve with sweet and sour sauce, and hot sauce.



Dip the Crab Rangoon in the sweet and sour sauce, or hot mustard.



JM
Reply:8 ounces cream cheese

8 ounces fresh crab meat or canned crab meat, drained and flaked

1/2 teaspoon Lea %26amp; Perrins Worcestershire sauce

1/2 teaspoon light soy sauce

1/8 - 1/4 teaspoon freshly ground white pepper, to taste

1 - 1 1/2 green onions, finely sliced

1 large clove garlic, finely minced

1 teaspoon red onion, chopped



Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.