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Recipe Corner
This recipe comes from the Appetizers and Beverages section of the “Taste of Lakewood Village” cookbook from the Lakewood Village Village People. This cookbook is available at the Lakewood Village town hall.
Crab Rangoon
By M. S. Dougherty
1 (8 ounce) package cream cheese
2 green onions, chopped (scallions)
1 teaspoon Worcestershire
¼ teaspoon garlic powder
½ package wonton skins
Vegetable oil for frying
Mix all except wontons and oil. Place 1-2 teaspoon filling in center of each wonton skin. Moisten edges with water. Fold in half to make triangle. Pull bottom corners down and overlap slightly. Moisten one corner and press to seal to other. Deep fry at 375 degrees, turning once till both sides are golden brown. Cooked rangoons may be frozen and reheated in over at 375 degrees for 15 minutes.
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