Crab Rangoon

By cindygwest

Ingredients

• 6 ounces crabmeat, drained
• 2 (8-ounce) packages cream cheese, at room temperature
• 2 t. soy sauce
• 1/4 t. garlic powder
• 1/4 t. pepper
• 1/2 t. hot pepper sauce
• 1 package of wonton wrappers (about 60)
• Peanut Oil for frying
• Hot mustard sauce, sweet and sour sauce

Details

Servings 40

Preparation

Step 1

Combine crabmeat, cream cheese, soy sauce, garlic powder, pepper and hot pepper sauce in a bowl; mix by hand until smooth. Or, place same ingredients in container of electric blender and blend until smooth. Wet wonton wrappers slightly with water (to help them stick together when sealed) and place a teaspoon of filling in the center of each wrapper. Crimp wonton closed.
Wontons can be frozen at this point. When ready to serve them, thaw for 15 to 20 minutes before frying.
Heat peanut oil to just below a slow rolling boil. Deep-fry wontons a few at a time. Drain on paper toweling. Serve hot with one or more sauces.