Before I talk about my recipe for the day - I have a little "housekeeping". Stick with me!!
A HUGE welcome to all the new faces that have been contributing recipes lately! I love seeing new people join in on the fun. :-) Everyone is dropping by to encourage each other and thank each other for sharing, right?!?!
And while we're loosely on the subject of new people.... I'm one follower away from kicking off my "Oops, I forgot my blogoversary, but I want to have a giveaway" giveaway. I'll also be kicking off my flip flop swap later this week!!
And lastly - here is my new Tuesdays At The Table button! It was time for the button to get a face lift and Kirstren was fabulous enough to read my mind and create this for me. Drop by and see her! (Sidenote: The box displaying the html code for the button keeps disappearing. If you want the code for your blog - email me!)
I love, love, love crab rangoon!! Sure, I could go to one of the local restaurants when the craving hits...but sometimes, it's more fun to make them at home.
Crab Rangoon
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 can (6 oz.) crabmeat, drained, flaked
30 wonton wrappers
1 1/2 cups oil
Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
Moisten the edges of wrappers with water; fold diagonally in half. Press edges together to seal.
Heat oil in medium skillet or wok. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels.
What's cooking in your kitchen?
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