Crab Rangoon

• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 can (6 oz.) crabmeat, drained, flaked
• 30 won ton wrappers
• 1-1/2 cups oil
• 1/3 cup KRAFT Sweet'N Sour Sauce

1. Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp.
2. crabmeat mixture to each.
3. Moisten edges of wrappers with water; fold diagonally in half.
4. Press edges together to seal.
5. Heat oil in medium skillet or wok to 360F.
6. Add won tons, in batches; cook 1 to 2 min.
7. or until golden brown on both sides, turning once.
8. Remove from skillet with slotted spoon; drain on paper towels.
9. Serve with sauce.

philadelphia, crabmeat, wrappers, oil, kraft sweetn

Taken from www.kraftrecipes.com/recipes/crab-rangoon-92001.aspx (may not work)