Cream Cheese and Crab Rangoon
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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
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