Title: Crab Rangoon
Categories: Appetizers, Dumplings
Yield: 14 Dumplings


6 oz crab meat, thawed and drained
4 oz cream cheese, softened
1/4 ea red pepper, minced
4 ea water chestnuts, minced
2 ea cloves garlic, minced
1 ea scallion, minced
1/4 ts white pepper
16 oz won-ton wrappers
oil for frying

Combine snow crab meat, cream cheese, red pepper, water chestnuts, garlic,
scallion and white pepper. Refrigerate until ready to use. Put 1 teaspoon
filling in each wonton wrapper. Fold. Cover and freeze until ready to use.
Fry in 375 degree F oil until golden brown. Drain on paper towels. Serve
with favorite dipping sauce.

Posted to MM-Recipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May
20, 1997