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Created by Northside Harry & Izzy’s Sous Chef, Carlesa Smith.
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INGREDIENTS:
1 package wonton wrappers
2 8oz. packages of cream cheese
3 tbsp. St. Elmo Coarse-Cut Horseradish
2 tbsp. Worcestershire
1 tbsp. St. Elmo Seasoning
2 garlic cloves, minced
1/3 c. green onion, chopped
1 lb. lump crab meat
Cooking oil
RECIPE:
-
In a mixing bowl combine cream cheese, Coarse-Cut Horseradish, Worcestershire, St. Elmo Seasoning, minced garlic, chopped green onion and crab meat.
- Spoon one tablespoon of crab mixture on each wonton wrapper.
- Brush edges of the wonton wrappers with water and fold over to form a triangle. Pinch the edges to seal. Repeat.
- Heat 2 inches of oil in a frying pan until thermometer reads 350°
- Once oil is hot, place 5-6 wontons in pan. Turn often to ensure they brown evenly, approximately 3-4 minutes.
- Once wonton is golden brown, place on a large plate lined with paper towel. Repeat frying process with remaining wontons.
- Serve with your choice of dipping sauce!
Baking Instructions:
Preheat oven to 400°. Coat the tops of prepared crab rangoons with oil and bake for 12-15 minutes, or until golden brown.