Pick over the crab to remove pieces of shell. In a bowl, mix together crab, cream cheese, garlic, Worcestershire sauce, salt and white pepper.
Use only about 1/2 teaspoon of filling for each wonton. Seal edges with beaten egg, crimping down with your fingers or a fork. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
Deep fry at 350 F until golden brown and crispy. Blot on paper towels.
Originally Submitted
7/12/2008
0 Out of 5 from
0 reviews
You can add this Crab Rangoon recipe to your own private DesktopCookbook.
