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- I Dunno
- 1 (6-1/2 oz (182 grm).) can crabmeat, drained and flaked
- 1 (8 oz (224 grm).) pkg. cream cheese, softened
- 2 green onions, chopped
- 1 tsp (5 ml). Worcestershire sauce
- 1/4 tsp (1 ml). garlic powder
- 1/2 tsp (2 ml). soy sauce
- 1 pkg. wonton skins
- Vegetable oil for deep fat frying
- In medium mixing bowl combine all ingredients except won ton skins and oil.
- Place one tsp filling in the center of each wonton skin.
- Moisten edges with water.
- Fold each skin in half to form a triangle; press edges to seal.
- Pull bottom corners of triangle down and overlap slightly.
- Moisten one corner with water and press to seal to other corner.
- Heat oil to 375 degrees (200 C.).
- Deep fry several wontons at a time, turning once, until both sides are golden brown.
- Drain on paper towels.
- Serve with sweet and sour sauce or hot mustard sauce.
- TIP: Extra Crab Rangoon appetizers may be frozen after frying. To reheat, place on ungreased baking sheet; heat in 375 degree (200 C.) oven for 15 minutes.
- Hope this helps...I Dunno
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