Crab Rangoon
Serves: 16
Prep Time:
Cook Time:
Total Time:
When we would get these at our favorite Chinese restaurant, I tended to save them for dessert. They are delicious.
Yield: 16-20 WontonsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (6-ounce) can | crabmeat |
| 6 ounces | cream cheese, room temp |
| 1/2 tablespoon | minced garlic |
| 1 dash | Worcestershire sauce |
| 1/2 teaspoon | salt |
| 1 dash | white pepper |
| wonton skins | |
| 1 | beaten egg |
| deep frying oil |
Directions:
Pick over the crab to remove pieces of shell.
Use only about 1/2 teaspoon of filling for each wonton.
Seal edges with beaten egg.
(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
Deep fry at 350º until golden brown and crispy.
Blot on paper towels.
Source: food.com
