All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

Obviously, this is a "notional" recipe.

Ingredients
Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

Process
Mix ingredients together (except won ton wrappers).

From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Watermelon-Soup...

For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab

This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

* 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
* 1 Tbsp mushroom buillon base
* 6 cups of cold water
* 6 dried shiitake mushrooms