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Crab Rangoon
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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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