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Easy Maine Lobster Rangoons
1 pound cream cheese
2 scallions, sliced fine
1 Tablespoons ginger, grated fine
8 ounces lobster meat, cooked (fresh or frozen), sliced
24 Wonton wrappers
oil for pan frying

In a medium sized bowl cream together cream cheese with the sliced scallions and grated ginger. Blend in the sliced Maine lobster meat.

Position a wonton wrapper with 1 point toward you. Spoon a generous teaspoon of filling in the center of the wonton. Moisten the sides of the wonton wrapper lightly with water and fold the wrapper in half to make a triangle, pressing down on the sides to seal the moist edges. Make an additional fold on the two long points of the triangle up for a crown-like appearance. Repeat with remaining filling and wrappers.

Fry wontons in hot 375˚F oil in deep fry or shallow pan fry, a few at a time, turning once, about 30 seconds each side, or until golden brown. Drain on paper towel and serve immediately or keep warm and crisp in warm 200˚F oven.

Traditionally eaten plain, or with duck sauce.

These can be frozen if properly stored for up to 6 months. Reheat single layer on sheet tray for 20 minutes in 350˚F oven.