Crab Rangoon


8 ounces fresh Crab Meat or imitation crab meat
4 ounces Cream Cheese
1/4 cup finely diced Carrots
1/4 cup finely diced Celery
1.5 teaspoon Worcestershire Sauce
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
20-25 square Wonton Wrappers
2 tablespoons Oil for Frying


Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.

To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they’ll dry out.

Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.

Serve hot with a sweet and spicy dipping sauce.


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