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Crab Rangoon Recipe

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This recipe for Crab Rangoon, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Brabble
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 6 oz. pkg. snow crab meat, thawed
4 oz. cream cheese, softened
1/4 red pepper, minced
4 water chestnuts, minced
1 scallion, minced
1/4 tsp. freshly ground black pepper
1 16 oz. pkg. won-ton skins
vegetable oil for frying

Directions:
Directions:
Drain the crab, squeezing out as much moisture as possible. In mixing bowl, combine the crab with the next five ingredients. Refrigerate until ready to use. Put one tsp. of this filling in the center of each won-ton and fold as illustrated on won-ton package. Put the won-tons on a baking sheet, cover with plastic wrap and freeze until ready to use. Put the oil in a heavy skillet or wok and heat to 375. Fry the won-tons a few at a time until they are golden brown, about 2 minutes.
Serve with a plum sauce for dipping.

 

 

 

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