Crab Rangoon (Cream Cheese Wontons)

Great recipe ive never tried putting powdered sugar but i’ll def try next time! also, i brush egg whites on the ends to seal the wrappers…it works really well!


1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Original Recipe >>> Crab Rangoon (Cream Cheese Wontons)

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