| INGREDIENTS |
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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
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| INSTRUCTIONS |
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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
Enjoy!
Mary Gorman Houston, TX
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