Family: Our Love is Here to Stay

Remember yesterday's blog about family life?  Well there's more about it today!

After mixing the songs from our live jazz album most of the day, Erik decided to rearrange and clean the garage...and clean he did!  He reorganized the workbench, made the work flow more obvious, and freed up space we didn't even know we had.

I've been meaning to make Crabmeat Rangoon for him since we got home a month ago but haven't had the chance.  Now I'll be honest--oil scares me A LOT.  So I do all the prep and my mom always does the frying.  She's braver than I am when it comes to cooking with oil!  Let's put it this way: she's had more experience with it!

So a repeat song is worth repeating because in our family "Our Love is Here to Stay!"  And who could sing it better than the sublime Ella Fitzgerald?


CRABMEAT RANGOON

2-6 oz. cans of white crabmeat, drained (no imitation!)
1-8 oz. package cream cheese, softened
1/2 medium onion, minced
1/4 tsp. black pepper
dash of salt
1-12 oz. package of won ton wraps (I buy Nasoya)
approximately 2 c. Canola oil

In a medium mixing bowl combine the crabmeat, cream cheese, onion, black pepper, and salt.  Mix by hand with a fork.  Set aside.

Fill a small bowl with about 1/2 an inch of water.  Open the package of won ton wraps.  Working quickly so the won tons don't dry out, take each square and put a 1/2 tablespoon sized dollop in the middle.  Dip your finger in the water bowl and wet the edges of the square.  Pinch two opposite corners together, then the other two corners together and seal the edges together to make the shape in the photo above.  Be sure to double check the seals so the filling does not leak out when frying.

Prepare a plate with four layers of paper towels.

Heat oil in a fryer (ours is a Delonghi fryer) following directions for heating oil.  When oil is at the right temperature, put four to six won tons in the wire basket and lower into the oil.  Fry until light golden.  Lift wire basket out, draining oil off won tons. and set them on the paper towel lined plate.

Serve with La Choy Sweet & Sour Sauce.  It's the best!