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

6 oz Crab meat, thawed & drained
4 oz Cream cheese, softened
1/4 Red pepper, minced
4 Water chestnuts, minced
2 Cloves garlic, minced
1 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 Bakery-Shoppe Digest V1 #452 by Peg Doolin on
Dec 14, 1997