Cream Cheese and Crab Rangoon -- Quad-Cities Online Recipe Book
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Appetizers:

Cream Cheese and Crab Rangoon

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Ingredients

1 package (8 ounces) cream cheese, at room temperature
1 package (6 ounces) of crab meat
1 package (12 ounces) wonton wrappers
1 egg, lightly blended with a fork
Peanut oil

Instructions

Mix together cream cheese and crab meat. Take one wonton wrapper and place one tablespoon of cream cheese mixture in center. Then fold wrapper in half, forming a triangle, and paint edges with egg to seal. Heat peanut oil in a deep pot over medium-high heat. Deep fry sealed wontons in oil until golden brown. Serve with your favorite dipping sauce.

Christine Siegler, East Moline



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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