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    Crab Rangoon

    This recipe was submitted to the GEHS Blazer Booster Cookbook by my sister Lois, and her daughter Julie.


    List of Ingredients


    • 1 pkg. wonton wrappers
    • 8 oz. cream cheese,softened
    • 1/4 lb. crab meat
    • 1 Tbsp. fresh garlic pulp
    • 1/4 tsp. worcestershire sauce
    • 3 drops Tabasco
    • 1/4 tsp. salt,optional
    • 1/4 tsp. white pepper,optional
    • 1 beaten egg
    • oil for frying


    Instructions


    1. Beat cheese and seasoning until fluffy.
    2. Stir in crabmeat.
    3. Beat the egg in a separate bowl.
    4. Heat oil to 375 degrees.Take care not to let the oil burn or smoke.
    5. Spoon 1 and1/2 to 2 teaspoons filling in each wrapper.
    6. Dip a spoon in the beaten egg and spread a small amount on the corner of the filled wrapper.
    7. Fold in a triangle, seal the edges, then put a bend in the bottomand pull sides down (kind of like a fortune cookie is folded).
    8. Fry till golden brown (just about a minute). Serve with plum or duck sauce.


 

 

 


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