Crab Rangoon recipe
The following recipe was provided by Jin Zhou Garden.
48 ounces cream
10 tablespoons sugar
1/2 carrot, diced
1/2 medium onion, diced
2 stalks celery, diced
10 pieces imitation
2 tablespoons fresh
Pinch of salt
1 package wonton skins (international grocery store)
Combine the finely chopped vegetables well and add salt. Remove excess moisture with paper towels. Put gloves on and mix the vegetables together with the cream cheese and crab meat. Refrigerate for at least two hours.
When ready to prepare, heat vegetable oil to 325 degrees.
Brush wonton skins with egg. Put 1 tablespoon of filling in the middle, fold over into a triangle and press closed firmly, squeezing out excess air. Fry pieces about one to two minutes on each side or until golden brown.