Crab Rangoon
Ingredients
- 8 ounce pkg cream cheese
- 1 garlic clove, minced
- 1/4 tsp Worcestershire sauce
- 1/2 cup shredded crab
- 30 wonton wrappers
- 1 egg
- 2 tsp water
- Oil for deep frying
Instructions
The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wonton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with hot mustard or sweet-and-sour-sauce.