Crab Rangoon is a Chinese-American favorite, commonly found on most take-out menus. You can use real crabmeat (I like Jonah crabmeat for its sweetness) or canned or imitation crabmeat, in which case I prefer the Japanese kani crab stick you would use for sushi. — Lee Anne Wong, Dumplings All Day
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Find recipes for Crab Rangoon and other Course recipes. Get all the best recipes at . Recipe directions: In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.