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Crab Rangoon Recipe

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

Contributor:  
Contributor:  
Janet Howell
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz cream cheese
8 oz crabmeat, cooked & flaked
1/4 tsp garlic powder
1/2 tsp worchestershire sauce
wonton wrappers
1 egg yolk beaten
4 cups oil

Directions:
Directions:
Mix the crabmeat, garlic powder and worchestershire in a bowl and refrigerate for 30 minutes.
Place 1 tsp of mixture on a wonton wrapper and moisten the edges with the beaten egg yolk. Fold the wrapper in half to form a triangle, then seal the edges & fold the two furthermost points under.
In a wok, heat the oil to 350 degrees( use a cooking thermometer). Deep fry the wontons for 2 to 3 minutes or until they are golden brown. Turn once. Put on paper towel to drain grease from wonton.

Preparation Time:
Preparation Time:
45 minutes

 

 

 

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