Recipe#9650

Title: Crab Rangoon Dip

From: Cheryl Blevins cthebeau@primary.net 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Holiday Dips 
 Date: 30 Oct 1997 06:13:03 -0700 
 Message-ID: <3458864C.6E2C12E4@primary.net> 

2 8-oz packages cream cheese - softened
 2 6-oz cans crab meat - drained
 4-6 cloves crushed garlic (to taste)
 Dried chives and dill weed (to taste)
 2 tsp. soy sauce
 Juice of 1/2 a lemon
 1 package large won-ton papers
 Enough vegetable oil to deep fry - heating in skillet
 In a large bowl, combine all ingredients using an electric mixer.  Store
 covered in refrigerator until 20 minutes before serving.  Separate and
 quarter won-ton papers.  Drop them one at a time into the hot oil - fry
 for 30 seconds.  Drain of oil and salt.  Store in air tight container.
 The dip and the wontons hold well, so this can be made well in advance.