| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Vegetables |
|
Seafood, Appetizers |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Neufchatel cheese; softened |
| 8 |
oz |
Crab meat; drained and flake |
| 2 |
|
Whole Green onions including tops |
| 1 |
|
Clove Garlic; minced |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Lite soy sauce |
| 1 |
pk |
Won ton skins |
|
|
Vegetable spray coating |
INSTRUCTIONS
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. Lightly spray baking sheet
with vegetable coating. Arrange rangoon on sheet and lightly spray to coat.
Deep fat fry at 400 degree's until they float & are golden brown. Remove
from oil & drain on paper towels. Or to reduce the fat (and in my opinion
the flavor) Bake in 425 degree oven for 12 to 15 minutes, or until golden
brown. Serve hot with sweet-sour sauce or mustard sauce.
Posted to Bakery-Shoppe Digest V1 #452 by "Christopher E. Eaves"
<cea260@airmail.net> on Dec 14, 1997
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