| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Chinese | Appetizers, Crab, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh crab, |
| Drained and chopped | ||
| 8 | oz | Cream cheese, |
| Room temperature | ||
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Garlic salt |
| 3 | Doz wonton wrappers | |
| 3 | c | Cooking oil |
INSTRUCTIONS
Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix until well combined. Place 1/4 teaspoon of filling in center of wonton wrapper. Moisten top two ends of triangle and seal together with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked Crab Rangoon may be frozen and deep-fried directly from the freezer. Walt MM Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.
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