Crab Rangoon is a very tasty appetizer or side dish, and can be fried or baked, indirect, on the Egg. I make up a mess ahead of time, freeze them in a Ziplock, then bring as many as I need out when it's time.
I made some last night, and thought I'd post what it looks like and the recipe, if anyone is interested. After making them, I put them on a cookie sheet with parchment paper, then freeze them before putting them in the Ziplock. That way, they don't stick together.
4 ounces Cream cheese, softened
1 pound Crab meat
2 teaspoons Worcestershire sauce
2 teaspoon Soy Sauce, to taste
2 teaspoon Ginger, grated, to taste
1 teaspoon Old Bay Seasoning
2 teaspoon Lemon juice
4 Green onions , Sliced paper thin
Pepper , to taste-------------------------