Crab Rangoons Recipe
Mix crab meat, cream cheese, salt, and garlic powder.
Place heaping teaspoon of mixture in center of wonton (cover remaining skins with dampened towel)
Top with another wonton skin and press edge to seal.
Brush a dab of egg on center of each puff.
Make a pleat on each edge pressing to seal.
Repeat.
Heat 1 ½ inches of oil in pan to 350 degrees. Fry 4 or 5 at a time until golden brown, turning 2 or 3 times, about 2 minutes.
1 package crab meat drained (6 oz)
2 3-oz package cream cheese (softened)
½ teaspoon salt
¼ teaspoon garlic powder
40 wonton skins
1 egg slightly beaten
Vegetable oil