Crab Rangoon |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force base |
| Recipe: |
INGREDIENTS:
1 12 oz package imitation crab meat (leg or flake style), chopped ;
1 8 oz package cream cheese, softened ;
1/2 teaspoon garlic powder ;
1/2 teaspoon ground ginger ;
1/4 teaspoon paprika ;
1/2 teaspoon fresh lemon juice ;
2 green onions, chopped ;
wonton wrappers ;
Directions:
Mix together all ingredients except wontons. Place a small amount of filling (a generous tablespoon or two) in the center of the wonton. Seal wonton by bringing the midpoints of each side together in the center, using water on edges if necessary to get a good seal. Fry in small batches, in oil heated to 375 degrees F. Rangoon will be done when light golden brown, about 3 minutes. Drain on paper towels.
Makes about 30 rangoon, or 2 cups of filling |
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