Crab Rangoon

By michelew7

Ingredients

• 6 ounces fancy crab meat
• 8 ounces softened cream cheese
• 2 tablespoons parmesan cheese
• 1/2 teaspoon garlic powder
• 1 package egg roll wrappers
• corn starch (to mix with warm water to dip wraps in)
• dry mustard (for dipping sauce)
• sweet and sour sauce

Preparation

Step 1

Mix cream cheese, parmesan cheese and garlic powder. Mix well. Add well drained crab meat and mix well. Chill for an hour or so covered.

Dip egg roll wraps in warm water with corn starch dissolved in it. Place a spoonful of mixture in each wrap, fold around filling and seal edges. Place on wet paper towel until they are all prepared. Deep fry 3 or 4 at a time. Drain on paper towels. Serve hot with sweet and sour sauce or hot mustard.

Make hot mustard by mixing dry mustard and water and heating until most of the moisture leaves.