Name: Crab Rangoon
Ingredients: 16 ounce cream cheese, softened; 2 6-oz cans crab meat, drained; 4 to 6 cloves garlic, minced finely; 2-3 tbsp. chives; 1 tsp dill weed; 2 tbsp soy sauce; juice of 1/2 lemon

Crab Rangoon

Ingredients

16 ounces cream cheese, softened
2 6-oz cans crab meat, drained
4 to 6 cloves garlic, minced finely
2-3 tbsp. chives
1 tsp dill weed
2 tbsp soy sauce
juice of 1/2 lemon

Instructions

Combine the above ingredients in a mixing bowl. To prepare the rangoons, just drop by teaspoonful onto the wontons, moisten a tiny bit of egg white on 2 adjacent corners and press closed. (I haven't figured out the fancy shapes yet.) Drop in oil heated to 400 degrees, and cook for 30-45 seconds, or until brown. This is also wonderful served as a dip, just halve or quarter the wontons, deep fry as indicated, and salt, then serve with the crab mixture on the side.