Crab Ragoon Name: Belinda Hurley Base: Camp Lejeune Recipe: 1/4 lb. crab 1/2 cup sugar 8 oz. cream cheese 1pkg wonton wrappers Soften cream cheese, add sugar then blend in crab. Put one teaspoon of mixture in center of each wrapper. Moisten edges of wrappers with water and fold over to make triangles. Press edges to seal. Fry in hot oil, turning once until golden brown on both sides. Drain on paper towels. Serve with sweet & sour sauce or plain.