CRABMEAT PUFFS (CRAB RAGOONS)|
6 1/2 - 7 1/2 oz. frozen
crabmeat, thawed, drained
6 oz. cream cheese, softened
1/2 tsp. salt
1/4 tsp. garlic powder
40 wonton skins
1 egg, slightly beaten
Mix chopped crabmeat, cream cheese, salt and garlic
powder. Brush wonton skin with egg. Place heaping teaspoonful
crabmeat mixture in center of wonton skin. Top with another
wonton skin; press edges to seal. Heat vegetable oil (1
1/2-inches) in wok or skillet to 350 degrees. Fry 4 or 5 puffs at a
time until golden brown, turning 2 or 3 times about 2 minutes.
Drain on paper towel. Serve with lemon sauce if desired.
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