Crab Rangoon

Name: Crab Rangoon
Ingredients: 1 (6 oz.) can crabmeat, drained and flaked; 1 (8 oz.) pkg. cream cheese, softened; 1/4 tsp. garlic powder; 1/2 tsp. soy sauce; 1 pkg. wonton wraps; 1 tsp. Worcestershire sauce; 2 green onions, thinly sliced (with tops)

7 ingredients

6 steps

Ingredients

1 (6 oz.) can crabmeat, drained and flaked
1 (8 oz.) pkg. cream cheese, softened
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. wonton wraps
1 tsp. Worcestershire sauce
2 green onions, thinly sliced (with tops)

Directions

1

Combine all ingredients except wraps; place 1 teaspoon of filling in center of each wrap.
2

Moisten edges with water; fold each skin in half to form triangle, pressing edges to seal.
3

Pull bottom corners of triangles down to overlap slightly.
4

Moisten one corner with water and press to seal, pushing out excess air.
5

Fry a few at a time in oil at 375°; drain.
6

Serve with sweet and sour sauce.