Crab Rangoon
CDKitchen https://www.cdkitchen.com
Serves/Makes: 40 pcs | Ready In: < 30 minutes
Ingredients:
3 packages (8 ounce size) cream cheese
2 cans (6 ounce size) crab meat or fresh crab meat
1 tablespoon garlic powder
1 1/2 tablespoon onion powder
2 tablespoons white wine
1 tablespoon sesame oil
1/2 teaspoon salt
3 packages egg roll wrappers
Directions:
Mix all ingredients thoroughly. Cut about 1 1/2" off each dimension of wraps to make smaller. Use waste for fried wonton chips.
Spoon small amount of cheese into square wraps and seal with beaten egg mixture on a brush. Do not seal completely so air can escape. Deep fry medium/high heat 5 or 6 at a time in large saucepan.
Have one person wrap and another fry. Substitute some sour cream for cream cheese for creamier filling, that is the trend at the restaurants these days. La Choy duck sauce is good, but water it down a little, first. And there's nothing quite like Crab Rangoon for breakfast the next day! Enjoy.
Recipe Location: https://www.cdkitchen.com/recipes/recs/149/Crab_Rangoon12911.shtml
Recipe ID: 11039
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