Crab Rangoon #1

1 pkg frozen won-ton skins
8 oz cream cheese, softened
1 can or small package frozen crabmeat, o; r fresh!
1 sour cream
1 white garlic powder to taste
Add a dollop of sour cream to cheese and cream until mayonnaise
consistency. Stir in drained crabmeat, add garlic powder. Place a
round teaspoonful on won-ton skin and wrap like an egg roll. Seal
edge with beaten egg white. Deep fry until golden, and serve hot!

Crab Rangoon #3
1/2 lb fresh crab,
1 drained and chopped
8 oz cream cheese,
1 room temperature
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
3 doz wonton wrappers
3 cup cooking oil
Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix
until well combined. Place 1/4 teaspoon of filling in center of
wonton wrapper. Moisten top two ends of triangle and seal together
with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden
brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked
Crab Rangoon may be frozen and deep-fried directly from the freezer.
Walt MM
Enjoy!