"After dinner sit a while, and after supper walk a mile."--English Saying

Crab Rangoon Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crab Rangoon, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs cream cheese
2 oz sea legs or lump crabmeat
1 oz green onions, chopped
2 packs wonton skins

Directions:
Directions:
Soften cream cheese at room temperature. Place meat and onions in a mini-food processor. Chop and add cream cheese. Blend until thoroughly mixed. Place about one tablespoon of mixture in center of each wonton skin. Fold the center of the four sides up to form a pouch and place on a floured surface. Makes about 100. Crab rangoons can be stored covered in the refrigerator for up to three days. Finish by deep frying until golden brown. Serve hot.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!