Crab Rangoon

Crab Rangoon #1


1 pkg frozen won-ton skins
8 oz cream cheese, softened
1 can or small package frozen crabmeat, o; r fresh!
1 sour cream
1 white garlic powder to taste


Add a dollop of sour cream to cheese and cream until mayonnaise consistency. Stir in drained crabmeat, add garlic powder. Place a round teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with beaten egg white. Deep fry until golden, and serve hot!



Crab Rangoon #2

1/2 lb fresh crab,
1 drained and chopped
8 oz cream cheese,
1 room temperature
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
3 doz wonton wrappers
3 cup cooking oil

Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix until well combined. Place 1/4 teaspoon of filling in center of wonton wrapper. Moisten top two ends of triangle and seal together with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked Crab Rangoon may be frozen and deep-fried directly from the freezer.