Name: Crab Rangoon
Ingredients: 3 8-oz pkg cream cheese; 2 6-oz cans crab meat or fresh crab meat; 1 tbsp garlic powder; 1 1/2 tbsp onion powder; 2 Tbsp white wine; 1 tbsp sesame Oil; 1/2 tsp salt; 3 pkg egg roll wraps

Crab Rangoon

Ingredients

3 8-oz pkg cream cheese
2 6-oz cans crab meat or fresh crab meat
1 tbsp garlic powder
1 1/2 tbsp onion powder
2 Tbsp white wine
1 tbsp sesame Oil
1/2 tsp salt
3 pkg egg roll wraps

Instructions

Mix all ingredients thoroughly Cut about 1 1/2" off each dimension of wraps to make smaller Use waste for fried wonton chips Spoon small amount of cheese into square wraps and seal with beaten egg mixture on a brush. Do not seal completely so air can escape. Deep fry medium/high heat 5 or 6 at a time in large saucepan. Have one person wrap and another fry. Substitute some sour cream for cream cheese for creamier filling, that is the trend at the restaurants these days. La Choy duck sauce is good, but water it down a little, first. This recipe will feed 4-6 people as a pig-out meal or many more as appetizer. And there's nothing quite like Crab Rangoon for breakfast the next day!