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Crab Rangoons




Source of Recipe


magnolia lane at rc and catmama635/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9141.1

List of Ingredients




12 oz. cream cheese, softened
1 can (6 oz.) crab meat, drained and flaked
2 green onions, white and green parts, thinly sliced
1 garlic clove, minced
2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
1 package (48 count) wonton skins

Recipe



In medium bowl, combine all ingredients except wonton skins; mix until well blended.

To prevent wonton skins from drying out, prepare one or two rangoons at a time.

Place 1 teaspoon of the filling in the center of each wonton skin. Moisten edges with water; fold in half to form a triangle, pressing edges to seal completely. Pull bottom corners down and overlap slightly, moisten one corner and press to seal. Place on a cookie sheet and cover with a slightly damp cloth or paper towel until you have all of them prepared.

Then deep-fry in hot oil until golden brown.

Alternatively, you can bake these. Arrange them on baking sheets and spray lightly with cooking spray. Bake in a 425 degree oven for 12 to 15 minutes, or until golden brown.

Serve hot with sweet and sour sauce or hot mustard sauce.

Makes 48 appetizers