Crab Rangoon

• 1 can (6 1/2 oz.) crabmeat, drained and flaked
• 1 pkg. (8 oz.) cream cheese, softened
• 2 green onions, chopped
• 1 tsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• 1/2 tsp. soy sauce
• 1 pkg. won ton skins
• vegetable oil (for frying)

1. In medium mixing bowl, combine all ingredients except won ton skins and oil.
2. Place 1 teaspoon filling in the center of each won ton skin.
3. Moisten edges with water.
4. Fold each skin in half to form a triangle.
5. Press edges to seal.
6. Pull bottom corners of triangle down and overlap slightly.
7. Moisten one corner with water and press to seal.
8. Heat oil to 375u0b0.
9. Deep fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels.
10. Serve with sweet and sour sauce or hot mustard sauce.

crabmeat, cream cheese, green onions, worcestershire sauce, garlic powder, soy sauce, skins, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447540 (may not work)