Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Seafood Crab Rangoon By Joy
Famous Authors (View All Authors)
Appetizers - Seafood Crab Rangoon By Joy Post by :jdburrus Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3221

Click below to download : Appetizers - Seafood Crab Rangoon By Joy (Format : PDF)

Appetizers - Seafood Crab Rangoon By Joy

Servings : 4 - 6
Preparation Time :1:00

8 ounces cream cheese -- softened, lowfat okay
6 ounces canned crab meat -- minced
1/2 teaspoon Soy sauce
1/4 teaspoon garlic powder
1 package won-ton wrappers
1 egg yolk -- beaten


Combine cream cheese, crab meat, soy sauce, and garlic powder. Refrigerate 30 minutes.

Place crab mixture, 1 tsp. at a time, onto each wonton wrapper. Moisten edges of wrapper with egg yolk. Pull the edges of the wrappers together.

Fry won tons in 350 degree oil, turning once, until brown.

NOTES : Dip this Oriental finger food in duck sauce or sweet and sour sauce for extra flavor.
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Crab And Cream Cheese Puffs Appetizers - Crab And Cream Cheese Puffs

Appetizers - Crab And Cream Cheese Puffs
3/4 cup chopped green onion (use white and green parts) 12 ounces crab meat, thawed, excess moisture removed 16 ounces surimi, thawed, excess moisture removed 4 packages (8 ounces each) cream cheese, room temperature 2 tablespoons garlic powder 2 to 3 eggs, beaten 120 frozen won ton skins, thawed (about 3-inches square) Vegetable oil heated to 350 degrees 15 leaves of leaf lettuce, trimmed, washed 30 ounces sweet and sour sauce Combine onion with crab meat and surimi in large bowl. Add cream cheese and garlic powder. Mix well. At this point, mixture can be refrigerated until ready to use. When
PREVIOUS BOOKS

Appetizers - Seafood Crab Rangoon Recipes By Spice Appetizers - Seafood Crab Rangoon Recipes By Spice

Appetizers - Seafood Crab Rangoon Recipes By Spice
8 ounces cream cheese, softened 6 ounce can crab meat, drained and flaked 2 green onions including tops, thinly sliced1 clove garlic, minced 2 teaspoons Worcestershire sauce1/2 teaspoon lite soy sauce 1 package (48 count) won ton skins vegetable spray coating Preheat oven to 425° F.In medium bowl, combine all ingredients except won ton skins and spray coating, mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time. ) Place 1teaspoon filling in center of each won ton skin. Moisten edges with water, fold in half to form triangle, pressing edges
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT