Title: Crab Rangoon #3
Categories: Appetizers, Crab, Seafood
Yield: 4 Servings

1/2 lb Fresh crab,
Drained and chopped
8 oz Cream cheese,
Room temperature
1/2 ts Worcestershire sauce
1/4 ts Garlic salt
3 Doz wonton wrappers
3 c Cooking oil

Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix
until well combined. Place 1/4 teaspoon of filling in center of wonton
wrapper. Moisten top two ends of triangle and seal together with a fork.
Heat oil to 350 degrees; deep-fry Rangoon until golden brown. Dip in sweet
and sour sauce and Chinese hot mustard. Uncooked Crab Rangoon may be
frozen and deep-fried directly from the freezer. Walt MM

Posted to MM-Recipes Digest V4 #240 by Walt Gray on
Mon, 02 Sep 1996.