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
- Beat cheese and seasoning until fluffy.
- Stir in crabmeat.
- Beat the egg in a separate bowl.
- Heat oil to 375 degrees.Take care not to let the oil burn or smoke.
- Spoon 1 and1/2 to 2 teaspoons filling in each wrapper.
- Dip a spoon in the beaten egg and spread a small amount on the corner of the filled wrapper.
- 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).
- Fry till golden brown (just about a minute). Serve with plum or duck sauce.
|
|