Mommy’s Crab Rangoons

1. Remove zest from the lemon, then squeeze out the juice.

2. In a medium sized bowl, combine lemon juice, zest, and remaining ingredients (except the egg, water and wonton skins). Stir by hand, or with a mixer, until well blended. Cover and refrigerate for at least an hour to allow flavors to blend.

3. In a small bowl, beat an egg and 1 Tablespoon of water with a fork. Place one wonton skin on work surface and brush edges with egg mixture. Place 1 teaspoon of your filling mixture in center of skin. Fold one corner down, fold side corners in, and roll up. The rangoon will resemble a small egg roll. Repeat the process until you run out of wrappers or filling.

4. To deep fry: Heat oil to 375° in a deep fryer, or in a large pot. Cooking about 6 at a time, fry until skins are brown. Take care when wontons are cooking because they have a tendency to splatter. To bake: Heat oven to 400°. Place all wontons on a greased cookie sheet. Spray with butter flavored cooking spray. Bake for about 10 minutes, or until skins are tanned.

5. Serve warm with sweet and sour sauce, teriyaki sauce, and/or a hot mustard.