"Hunger is the best sauce in the world."--Cervantes

Crab Rangoon Recipe

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This recipe for Crab Rangoon, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly & Martin McFarland
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. cream cheese
1 clove garlic
4 oz. fresh dungenes crab meat or 1 can crab meat
2 green onions
pinch of garlic powder
pinch of salt
dash of white pepper
1 pkg won ton wraps
Frying oil or fry daddy

Directions:
Directions:
Soften cream cheese in microwave. Mix cream cheese, crab meat, gr. onions, garlic clove, and spices in a small mixing bowl. If possible mix 30 mins. - 1hr. before putting into won ton wraps so flavors can mingle.

Lay out 2 won ton wraps side by side and wet all four edges of 1 wrap. Put 1 tsp. of crab mixture in center of moistened wrap. Put 2nd won ton wrap on top of wet/filled wrap and press all 4 edges together. Wet opposite corners slightly and fold them in towards each other then pinch to 2 corners together.

Heat oil and fry filled won tons until golden brown. Put directly onto paper towel to drain excess grease. Put in oven at 200 deg. to keep warm until ready to serve.

Personal Notes:
Personal Notes:
Best served with Vicki's homemade Chinese Plum Sauce!

 

 

 

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