SC - Crab Rangoon
Ian Gourdon
agincort at raex.com
Sat Jan 1 05:15:06 PST 2000
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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