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Home > Appetizers > Casual
Crab Rangoon
Ingredients:
- 16 ounces light cream cheese, softened
- 1 can Crab meat, drained and crumbled
- 2 green onion, whole
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 package Won ton skins
In medium bowl, combine all ingredients except won ton skins and
spray coating; mix until well blended. (To prevent won ton skins
from drying out, prepare one or two rangoon at a time.) Place 1
teaspoon filling in center of each won ton skin. Moisten edges with
water; fold in half to form triangle, pressing edges to seal. Pull
bottom corners down and overlap slightly; moisten one corner and
press to seal.
Deep-fry in hot (375 degree) oil two or three at a time until browned. Serve warm with mustard or sweet and sour sauce.
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