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Title: Crab Rangoon Categories: None Yield: 1 Servings 1 lb Cream cheese; softened 1 lb Fresh; canned, or frozen -crab meat 1 tb Finely chopped garlic 1/8 ts Worcestershire sauce 3 dr Tabasco sauce( use red -pepper instead) 1 ts White pepper 2 lb Ready-made wonton wrappers Vegetable oil for deep -frying Combine the cream cheese, crab meat, garlic, worcestershire sauce, red pepper, salt and pepper in a deep bowl. Beat vigorously with a large spoon until the mixture is smooth and fluffy. Alternatively, place ingredients in a food processor and process until smooth. Place 1/2 t. of the crab mixture in the center of each square. Fold the square so it forms a triangle and pull it into the middle to form a wonton. As each crab puff is finished, place it on a plate or wax paper and cover it with a paper towel. If the wontons must wait longer than 30 minutes before being cooked, cover them with plastic wrap and refrigerate them. Pour about 3 cups of the oil into a 12-inch wok or fill a deep fryer or large, heavy skillet with oil to a depth of about 2 inches. Heat the oil until it reaches a temperature of 375 degrees. Deep-fry the crab puffs, 6 to 8 at a time, turning them with a slotted spoon, for about 1 minute, or until they are golden brown on all sides. Serve hot. Posted to recipelu-digest Volume 01 Number 257 by david & janine whitting |