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Crab Rangoon


8 oz cream cheese, softened
1/4 tsp garlic salt
1/4tsp Worcestershire sauce
several grinds of black pepper
3 oz lump crabmeat, drained (or imitation crab)
1 green onion, chopped sliced
about 14-18 wonton wrappers

Combine softened cream cheese with garlic salt, Worcestershire sauce, and black pepper. 

Stir in sliced green onions and crab meat.   Add 2 teaspoons of filling to the center of a wonton wrapper.   Wet the edges of the wrapper with your finger dipped into a small bowl of water. This will create our seal.  Start with touching "corner 1" to the adjacent "corner 2."  Next bring "corner 3" up to meet "corner 2."  Finally bring "corner 4" up to meet "corner 3." Basically, you just start in one spot and keep going around.  Make sure you press all the edges together so that none of the filling will escape. Fry them a few at a time in oil that is about 350 - 365 degrees F. You may need to turn them over and use a slotted spoon to "hold them under" as they will just bob and float!  They only need to cook a minute or two to get gorgeous and golden brown! Allow them to drain on a paper towel lined plate. 



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