CRAB RANGOON

By margiekyle

Ingredients

• ∙ 1 8 ounce can crabmeat, drained
• ∙ 1 8 ounce package cream cheese, softened
• ∙ 1/4 teaspoon garlic powder
• ∙ 1 or 2 green onions, chopped
• ∙ few dashes soy sauce
• ∙ 1 16 ounce package wonton wrappers
• ∙ yolk of 1 egg, beaten
• ∙ oil

Preparation

Step 1

Combine crabmeat, cream cheese, garlic powder, onions and soy sauce.
Put ½ teaspoon mixture in center of each wonton wrapper. Fold as directed on package, sealing with a little egg yolk. Deep fry (375*) until slightly browned. Serve hot with hot mustard and sweet & sour sauce.