Thursday, August 30, 2007

Crabmeat Rangoons

6 oz. pkg frozen crabmeat, thawed and chopped
6 oz. cream cheese, softened
1/2 tsp salt
1/4 tsp. garlic powder
40 wonton skins
1 egg, slightly beaten
vegetable oil for frying

Mix crabmeat, cream cheese, salt and garlic powder. Brush wonton skins with egg. Place heaping tsp. of crab mixture in center of wonton skin, top with another wonton skin, and press edges to seal. Brush a dab of egg on the center of each puff.

Heat oil and deep fry until golden brown, and drain on a paper towel. Makes 20.

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