I tackled the crab rangoon on my own and did not have high hopes for myself. I can be quite disastrous in the kitchen and this recipe called for deep frying which is something I have NEVER done. I found a simple recipe on the Big, Bold, Beautiful Food Blog which included tips to avert disasters before you start. That's my kind of cooking...knowing everything that can go wrong before it does.
I mixed up my crab and cream cheese filling, added some scallions (which I only today learned were also called green onions) and garlic, a bit of soy sauce and I was done. I used egg roll wrappers which were way too huge to make the traditional triangle crab rangoon, so I cut them in half and made Amy's Special Square Crab Rangoon.
The scariest part was the deep frying.* I was concerned that I was going to light something...possibly myself...on fire. Luckily, I averted all major disasters. Only one crab rangoon sprung a leak causing the hot oil to sizzle uncontrollably. Aside from the one that exploded, I made some kick-ass crab rangoon!
Basically, I'm almost an Iron Chef.
*In hindsight, I can see how deep frying could easily become a hobby. I was tempted to toss other things in the oil to see what would happen!