Crab Rangoon
Ingredients
- 8 ounces crabmeat
- 8 ounces cream cheese, softened
- 1/4 tsp garlic powder
- 1/4 tsp seasoned salt
- 16 ounces package wonton wrappers
- vegetable oil for frying
- water for moistening wonton skins
- sweet & sour sauce or hot mustard sauce
Instructions
Combine the crabmeat, cream cheese and seasonings. Put 1/2 tsp of the mixture in the middle of each wonton skin. Fold points of skin over to form a packet, sealing the last point with a touch of water on your fingertip. Deep fry until light golden brown. Serve hot with sweet & sour sauce or hot mustard sauce. Makes about 4 dozen
