LOCATION: Recipes >> Crab Rangoon Recipes >> Crab Rangoon 12
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Crab Rangoon 12
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Crab Rangoon
3 8-oz pkg cream cheese
2 6-oz cans crab meat or fresh crab meat
1 tbsp garlic powder
1 1/2 tbsp onion powder
2 Tbsp white wine
1 tbsp sesame Oil
1/2 tsp salt
3 pkg egg roll wraps
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. This recipe will feed 4-6 people as a pig-out meal or many
more as appetizer. And there's nothing quite like Crab Rangoon for
breakfast the next day!
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