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Crab Rangoon


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  • 1 (8 oz.) pkg. cream cheese softened
  • 1 can (6 oz.) lump crabmeat, well drained
  • 1/3 cup minced green onions
  • 1 pkg. wonton wrappers
  • 1 egg white
  • oil for frying



Step 1

In edium size bowl beat ccream cheese until light and fluffy. Stir in crabment and green onions. Arrange wonton wrappers on a clean work surface. Place 1 rounded tsps. crab mixture in center of wonton wrapper. Brush inside edges on wrapper with egg white. Bring up the middle section on the 4 sides and press together leaving "wings" in the 4 corners. Deep fry till golden.

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