Crab Rangoon
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INGREDIENTS 1 pound cream cheese
1/2 pound crab meat
3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons white wine
1 tablespoon sesame oil
10 wonton skins
1/2 cup Chinese hot mustard
1/2 cup Chinese sweet sauceMix together the cream cheese, crab meat, garlic powder, salt, onion powder, white wine and sesame oil.
Place about 2 tablespoons of the stuffing in the middle of the bottom half of each wonton. Fold the top half over onto the bottom. Seal by pinching together.
Deep-fry wontons in 350 degree oil until golden brown. Serve with hot mustard and sweet sauce.
NOTE - This recipe gives more stuffing than is needed for 10 wontons. It freezes well and can be used again. The condiments are available at many American grocery stores and at all Chinese groceries.