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Crab Rangoon
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Serves/Makes:16 wontons or more

  • 1 16 oz (448 grm). can crabmeat
  • 6 oz (168 grm). cream cheese
  • 1/2 tbsp (7 ml) minced garlic
  • 1 dash Worcestershire sauce
  • 1/2 tsp (2 ml) salt
  • 1 dash pepper
  • wonton skins
  • 1 beaten egg
  • oil for frying
  • Pick over crab to remove shell.
  • Mix together crab, cream cheese, minced garlic, Worcestershire sauce, salt and pepper.
  • Place only 1/2 tsp (2 ml) filling in each wonton skin.
  • Seal edges with beaten egg.
  • Make sure you squeeze all the air out or they will pop open and make a mess.
  • Deep fry at 350 degrees (175 C.) til brown and crispy.
  • Blot on paper towels.
Very diet friendly. Takes 20 min. prep time and 2 min cook time.

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