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Crab Rangoon

servings:Makes 44-48 pieces


  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • fresh ground white pepper to taste
  • 1 1/2 green onions finely sliced
  • 1 large clove garlic finely minced
  • 1 teaspoon red onion chopped
  • 1 package won ton wrappers
  • 1 small bowl water for wetting won-tons
  • oil for deep frying
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