Crab Rangoons - cooking recipe

Ingredients

1 pkg. wonton wraps
1 (8 oz.) cream cheese with chives and onions
1 (8 oz.) pkg. crabmeat chunks

Preparation

Mash crabmeat with a fork.
Blend in cream cheese.
Drop small spoonful in center of wonton wrap.
Moisten edges to seal and fold to a triangle.
Heat oil in wok or deep fryer.
Drop crab rangoons in oil turning once just until lightly golden brown.
Drain and serve with LaChoy red sweet and sour sauce.
Serve immediately. Makes 20 to 30.
Yields 4 to 6 servings.