Crab Rangoon Egg Rolls or Stuffed Wontons

By CheeseDiva

Ingredients

• 2 (8 ounce) boxes cream cheese
• 1-2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions chopped
• 1/2 lb fresh white cooked crabmeat flaked or diced
• 8-10 egg roll wrappers or wonton wrappers baked in mini tart pans
• Vegetable oil for frying

Details

Adapted from smalltownwoman.com

Preparation

Step 1

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
Stuffed wontons:
Heat oven to 350°. Spray mini muffin tin with non-stick spray. Place wonton cups in mini muffin pan or on the bottom of a mini muffin pan as shown in pictures. Spray with non-stick spray. Bake at 350° for 6 - 9 minutes, or until golden brown. Fill with crab mixture. Heat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).

Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

I have had a few readers contact me and tell that they think 2 tablespoons of Worcestershire Sauce is too much. We really like it and so do our friends however please add 1 teaspoon at at time so you can stop the processor and taste.

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