Crab Rangoon With Water Chestnuts

Name: Crab Rangoon With Water Chestnuts
Total time: 45
Yield: 15
Ingredients: 1 quart oil for deep frying; 1 (8 ounce) package cream cheese, softened; 2 (6 ounce) cans crabmeat, drained and flaked; 0.5 teaspoon garlic powder; 0.25 teaspoon paprika; 2 tablespoons water chestnuts, drained and chopped; 1 (14 ounce) package wonton wrappers

Recipe by lavaun from allrecipes.com

Appetizer,Snack 45 Mins.

Ingredients

15 servings

•

1 quart oil for deep frying
•

1 (8 ounce) package cream cheese, softened
•

2 (6 ounce) cans crabmeat, drained and flaked
•

0.5 teaspoon garlic powder

•

0.25 teaspoon paprika
•

2 tablespoons water chestnuts, drained and chopped
•

1 (14 ounce) package wonton wrappers

Instructions

In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
In small batches, fry the wontons 3 to 5 minutes, or until golden brown.