How to Cook Spicy Jalapeño crab Rangoon poppers

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Before you jump to Jalapeño crab Rangoon poppers recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us think that comfort foods are bad for us and that we need to avoid them. Often, if your comfort food is made of candy or other junk foods, this can be true. At times, comfort foods can be utterly nutritious and good for us to consume. There are some foods that, when you consume them, can boost your mood. If you are feeling a little bit down and you're in need of a happiness pick me up, try a couple of these.

Build a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all fantastic for helping to raise your mood. This is because seeds and nuts have a lot of magnesium which raises your brain's serotonin levels. Serotonin is the "feel good" natural substance that tells your brain how you feel all the time. The higher your serotonin levels, the happier you will feel. Not only that, nuts, specifically, are a great protein food source.

So you see, you don't need junk food or foods that are bad for you to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let's go back to jalapeño crab rangoon poppers recipe. You can have jalapeño crab rangoon poppers using 8 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Jalapeño crab Rangoon poppers:

1. Take 3 of jalapeño finely chopped.
2. Prepare 1 packages of cream cheese.
3. Provide 1 packages of imitation crab meat.
4. Provide 3 of Green onion white and green parts chopped small.
5. Take 2 tsp of worcestershire sauce.
6. Use 1/2 tsp of soy sauce.
7. Get 2 clove of garlic minced.
8. Take 1 packages of wonton wrappers.

Instructions to make Jalapeño crab Rangoon poppers:

1. Take all ingredients except wonton wrappers and mix leaving the crab a little chunky.
2. Fill wonton with filling seal and fry in your choice of hot oil . Until crispy.
3. .

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