Crab Rangoons, My Way

• 4 oz. cream cheese
• 3 oz. crabmeat *
• 1 scallion, minced (white and green parts both, no roots)
• 1/8 tsp. garlic powder
• 1/4 tsp. curry powder
• 2 tbsp. chutney, mashed
• blended until smooth
• 1 pkg. (12 oz.) wonton skins
• 1 egg, beaten

1. Mix all filling ingredients.
2. Use to fill wonton skins, about 1 heaping tsp.
3. each.
4. Fold as package directions suggest.
5. Deep fry at 375F until brown and puffed.
6. As soon as the wontons are brown on one side, flip them with a slotted spoon and cook a few seconds more until they are brown all over.
7. Remove with a slotted spoon and then repeat the procedure until all have been cooked.

cream cheese, crabmeat, scallion, garlic powder, curry powder, chutney, smooth, wonton skins, egg

Taken from www.foodgeeks.com/recipes/3857 (may not work)