Tuesday, November 22, 2011

Crab Rangoon



Crab Rangoon

12 ounces of cream cheese (at room temperature)
50 wan ton wrappers
1 cup imitation crab meat (or canned)
2 green onions (minced)
¼ teaspoon garlic powder
½ teaspoon soy sauce
1 egg (beaten)
oil (for frying)


Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
Step 2: In a separate bowl beat 1 egg and add a little water. Place crab mixture in center of wonton wrapper and egg wash edges and meet opposite sides up and other sides up to seal.
Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
Step 4: Deep fry 2-3 minutes. drain on paper towel serve with sweet n sour sauce.

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