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Crab Ragoon

  • 1 (6-ounce) can crab meat
  • 1 (3-ounce) package cream cheese
  • 3/4 teaspoon soy sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon hot sauce
  • 30 wonton wraps
  • Water

Drain crab meat and break apart in bowl. Add cream cheese, soy sauce, garlic salt, and hot sauce; mix thoroughly. Put 1 teaspoon of crab mixture into the center of a wonton wrap. Moisten the edges of the wrap with water. Fold wrap in half to form a triangle, pressing edges together. Moisten the 2 newly formed edges with water. Bring each folded point to the top point. Repeat until all wraps are filled. While working, keep filled wontons and wonton wraps moist by covering with a damp towel. Preheat oil in Presto® electric deep fryer. If using an adjustable thermostat deep fryer, set at 375 degrees. Deep fry 3 or 4 at a time, turning once, until golden brown (about 2 minutes). Remove from oil and drain on paper towels. Repeat until all filled wraps are cooked. May be served with cocktail sauce. Makes 30

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