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Crab Rangoon Recipe

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This recipe for Crab Rangoon 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!
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.

 

 

 

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