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Crab Rangoon
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  • 1 8-oz. pkg. cream cheese
  • 2 green onions, minced
  • 1 pkg. imitation crab meat or 2 6-oz.cans crabmeat, shredded
  • 48 won ton skins
  • oil for frying
  • water for sealing
  • Cream the cheese in a mixer.
  • Add the green onions and the crab meat and blend well.
  • Place about 1-1/2 tsp (7 ml). of the mixture on the skin and smooth out.
  • Moisten two adjacent sides of the won ton skin with fingertip.
  • Fold the "dry" corner over the mix to form a triangle.
  • Press the edges to seal.
  • Heat oil to approximately 375F and fry a few at a time, turning over halfway through till golden brown.
  • Remove from oil and drain on paper towels.

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