Sunday, August 5, 2007

Crab Rangoon

Makes 2 dz


8 oz cream cheese
8 oz imitation crab meat
1 pkg won ton wrappers (or egg roll wrappers)

Allow cream cheese to reach room temperature. Grate or finely chop the crab meat; mix into softened cream cheese. Spoon in to the wrapper and fold each corner to the center and pinch together. Fry in wok until lightly browned (just minutes). Allow to drain on paper towels.

This recipe makes apprx 2 dozen, depending on how full you fill them. Serve with mustard sauce, honey, sweet n sour, or eat them plain. The kids LOVE these!

Can add chives or garlic to cream cheese mix for more flavor.

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