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Crab Rangoon
16 oz cream cheese, softened
2 6-oz cans crab meat, drained
4 to 6 cloves garlic, minced finely
2-3 tbsp. chives
1 tsp dill weed
2 tbsp soy sauce
juice of 1/2 lemon
Combine the above ingredients in a mixing bowl. To prepare the
rangoons, just drop by teaspoonful onto the wontons, moisten a tiny
bit of egg white on 2 adjacent corners and press closed. (I haven't
figured out the fancy shapes yet.) Drop in oil heated to 400
degrees, and cook for 30-45 seconds, or until brown.
This is also wonderful served as a dip, just halve or quarter the
wontons, deep fry as indicated, and salt, then serve with the crab
mixture on the side.
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Crab Rangoon 07