Crab Rangoon Ii
Yield
4 servingsPrep
20 minCook
5 minReady
25 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
at room temp |
|
| 8 | ounces |
crab meat
flaked |
|
| ¼ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | pound |
wonton wrappers
|
|
| 1 | each |
egg yolks
beaten |
*
|
| 4 | cups |
vegetable oil
of your choice for deep frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
at room temp |
|
| 231.2 | ml/g |
crab meat
flaked |
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 453.6 | g |
wonton wrappers
|
|
| 1 | each |
egg yolks
beaten |
*
|
| 946 | ml |
vegetable oil
of your choice for deep frying |
|
Directions
Mix crabmeat, garlic powder and Worstershire sauce together in a bowl and refrigerate for 30 minutes.
Place one teaspoon of mixture on wonton wrapper, moisten edges with egg yolk and fold the wrapper in half to form a triangle then seal edges.
Fold the two furthermost points under so you have something resembling a little bird.
Deep fry the wontons for 2 to 3 minutes turning once until golden brown.
