SC - OT--Recipe for Crab Rangoon

[Philip & Susan Troy]

At risk of improper net use...

Crab Rangoon

Yield: 14 Dumplings

6 oz crab meat, thawed and drained
4 oz cream cheese, softened
1/4 ea red pepper, minced
4 ea water chestnuts, minced
2 ea cloves garlic, minced
1 ea scallion, minced
1/4 ts white pepper
16 oz won-ton wrappers
   oil for frying
  
Combine snow crab meat, cream cheese, red pepper, water chestnuts,
garlic, scallion 
and white pepper. Refrigerate until ready to use. Put 1 teaspoon filling
in each wonton 
wrapper. Fold. Cover and freeze until ready to use. Fry in 375 degree F
oil until golden 
brown. Drain on paper towels. Serve with favorite dipping sauce.

Just one of the 66022 recipes available on  SOAR - the Searchable Online
Archive of 
Recipes (http://soar.Berkeley.EDU/recipes/)
- -- 
Ian Gourdon of Glen Awe
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