Crab Rangoon I

This Asian appetizer relies on ready-made wonton wrappers for its crunchy coating; minced cilantro gives the seafood stuffing a modern kick.

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1 (14 ounce) package small won ton wrappers

2 (8 ounce) packages cream cheese, softened

1 teaspoon minced fresh ginger root

1/2 teaspoon chopped fresh cilantro

1/2 teaspoon dried parsley

3 tablespoons dark soy sauce

1 pound crabmeat, shredded

1 quart oil for frying

Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).

In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.

Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal.Place prepared won tons under a slightly moist paper towel until ready for frying.

Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried.Serve hot.

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