Crab Rangoon (Mosaic)
6 ounces lump crabmeat
6 ounces cream cheese, softened
3 green onions, thinly sliced
1 egg, beaten
Peanut oil, enough for deep-frying in Wok
1 package wonton skins (wrappers)
In a bowl, add crabmeat, cream cheese, and green onions. Mix well.
Fill each wonton skin (wrapper) with ½ teaspoon of filling for each wonton.
Seal edges of wrapper with beaten egg.
Fold over and squeeze out any air of wonton.
Heat Wok to 375°F and add peanut oil (pour in enough for deep-frying in Wok.
Place in wontons. Deep-fry until they are golden brown and crispy.
Remove and allow excess oil to drip off. Drain on paper towel.