Mama2S
01-14-2010, 11:47 AM
CRAB RANGOON
1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying
In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water (If you really would like to get fattening with it, use melted butter). Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly.
Moisten corner with water (or butter) and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve (I serve with sweet and sour sauce)
This can be frozen if you have any left over :)
1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying
In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water (If you really would like to get fattening with it, use melted butter). Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly.
Moisten corner with water (or butter) and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve (I serve with sweet and sour sauce)
This can be frozen if you have any left over :)