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Full Online Book HomeLearning KitchenAppetizers - Seafood - Crab Rangoon By Kayce
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Appetizers - Seafood -  Crab Rangoon By Kayce Post by :ruger Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3316

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

Appetizers - Seafood - Crab Rangoon By Kayce

4 (8-oz.) packages softened cream cheese
1 cup chopped imitation crab meat
3 chopped green onions
2 tsp. sugar
3 cloves crushed garlic
2 packages wonton wrappers
hot oil


Mix first 5 ingredients well. Spoon 1-Tbl. of mixture onto wrapper. Bring all corners up (at top of mixture) and pinch to secure. Deep fry 1-minute or until golden brown. Drain on paper towels. Makes 50-60.
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1 lb. crab meat 3 chopped scallions 1/2 cup mayonnaise 1/2 tsp. dry mustard 1/4 cup breadcrumbs 1/4 cup diced red pepper 4 strips diced fried bacon 3 oz. Asiago or Parmesan cheese Salt and pepper 2 shakes Worcestershire sauce 2 shakes Tabasco sauce 1-3 cups vegetable oil 4 large potatoes Bake potatoes and cool in refrigerator. Cut in half and scoop out inside, leaving 1/4". Cut in triangles. Fry skins in 1-3" oil until golden brown. Remove and place on plate with paper towels to absorb excess oil. Mix crab, scallions, dry mustard, red pepper, bacon, 2 oz. cheese, breadcrumbs,
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1/2 cup butter 1/2 cup chopped unblanched almonds 1 small onion, chopped 3 ounces cream cheese 8 ounces backfin crab meat 1 tablespoon brandy 1/4 teaspoon ground mace salt to taste Melt the butter over medium heat in a small skillet. When it foams, add the almonds. Turn the heat to low and saute the almonds, stirring often, until they are golden brown. Remove them with a slotted spoon and reserve. Cook the onion in the same butter, stirring often, until it is wilted and just starting to turn gold. Remove from pan. Reserve the butter. Use a processor, blender, or
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