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Crab Rangoon Recipe

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

Kim V.W.
Added: Sunday, January 6, 2008


8 ounces of cream cheese
2 Tablespoons of finely chopped green onion
1/2 cup canned or cooked crab meat finely chopped
40 wonton skins
Cooking oil for deep fat frying

Combine the first three ingredients. Wrap wontons by
positioning a wonton skin with one point toward you. Spoon 2
teaspoons of filling just below the center of skin. Fold bottom
point of wonton skin over the filling and tuck the point under the
filling. Roll once to cover filling, leaving about 1 inch unrolled at
the top of the skin. Moisten the right hand corner of the skin
with water. Grasp the right and left hand corners of the skin and
bring them torward you below the filling. Overlap the left hand
corner over the right hand corner and press together. Fry a
few of the wontons at a time in deep hot oil at 365 for 2 to 3
minutes or until golden brown. Drain on paper towels and serve
hot with sweet and sour sauce.




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