CRAB RANGOON

INGREDIENTS
5 oz can of crab meat drained (can be substituted with fresh or packaged crab)
4 oz cream cheese softened
1 green onion finely sliced
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
18 won ton wrappers
oil for frying
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INSTRUCTIONS

1. Preheat 1 inch of oil to 325 degrees over medium heat.
2. In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
3. Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the centre of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

TO FRY

1. Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

TO BAKE

1. Preheat oven to 425 degrees. Line a baking pan with parchment paper.
2. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

FULL RECIPES

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