Rinse and drain seafood thoroughly. Shred crab or chop shrimp
to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and
seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions.
Place a scant teaspoon of seafood mixture in center of each
wonton wrapper. Brush edges of wrapper with lightly beaten egg white or
1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over
filling and pinch together. Pinch edges together and shape to resemble a pinwheel. Keep
covered as you work. In Presto® electric deep fryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.
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