Crab Rangoon
Sara
ingredients
- 8 oz cream cheese
- 8 oz cooked crab meat
- 1/2 teaspoon A1 sauce
- 1/4 teaspoon garlic powder
- 1 can chopped water chestnuts
- 4 Tablespoon green onion chopped
- 2 pounds wonton skins
- 1 egg. beaten, to seal edges
- Oil for frying
- To Make 12 dozen
- 4 pounds crab meat
- 4 oz. cream cheese
- 2 teaspoons Al
- 1 teaspoon garlic powder
- 1 can water chestnuts
- 1 bunch green onions
directions
- 1
1) Beat cream cheese in medium bowl intil smoooth
- 2
2) add next 5 ingredientsPlace wonton wrapper with corner pointing towards you on the table
- 3
3) Put 1 teaspoon filling in center of the bottem half of the wrapper
- 4
4) Moisten lower 2 edges with beaten egg
- 5
5) Bring top point of the wrapper down to bottom point and seal edges to from a triangle
- 6
6) Brush a little egg on the front of the triangle’s right corner and on the underside of the left corner
- 7
7) With a twisting action, bring the tow moistened surfaces together and pinch and seal
- 8
8) Fry 5 or 6 wontons at a time until golden, 1-2 minutes, in 2 inches of oil heated to 375 degrees
- 9
9) When wontons are done, drain on paper towel and serve warm with sweet & sour sauce or hot mustard
- 10
10) Crab Rangoon freezes well. Reheat in a preheated oven 350 degrees for 5 minutes (Jubilee recipe states 400 degrees for 5-10 minutes)
Source: Jubilee & Donna Stein
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