Fry in deep hot oil	Crab Rangoon

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Crab Rangoon

Source: John Clark

Yield: 15 servings

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Ingredients

• 1 lb cream cheese, softened

• 1/4 lb minced crab meat, drained well

• 2 Tbsp powdered sugar

• 2 tsp garlic powder

• 1 Tbsp soy sauce

• 1 tsp lemon juice

• 3 Tbsp minced onion

• 1 Tbsp Maggi seasoning

• 1 dash Tabasco sauce

• 1 1/2 Tbsp Worcestershire sauce

• 1 egg beaten with water

• Wonton wrapper

• Cooking oil for fryers

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Preparation

In medium bowl. blend cream cheese at low speed until smooth. Add the next  9 ingredients and blend until smooth. Refrigerate mixture for 24 hours.

To wrap wontons, place a wonton skin with one point toward you and brush the edges of wonton skin with mixture of egg and water. Spoon about 2 teaspoons of the filling just off center of skin. Fold bottom point of wonton skin over filling, leaving about 1 inch unrolled at the top of skin. Grasp the left and right hand corners and bring together below filling. Overlap corners. Repeat with remaining wonton skins and filling. Freeze Rangoons for 24 hours or until frozen hard for easy frying.

Fry Rangoons a few at a time in deep hot oil for 2 to 3 minutes or until golden brown. Use a slotted spoon to remove Rangoons. Drain. Serve warm with Sweet & Sour sauce.