Crab Rangoon

Crab Rangoon

Ann S
Edited on Feb 07, 2005

A great appetizer that is simple to make


8 oz. cream cheese
1 can all white crab
1 teaspoon horseradish
1/2 teaspoon garlic
Won ton skins


Mix cream cheese, garlic, and horseradish till creamy. Wet edges of won ton with milk. Place 1 tablespoon of mixture in middle and press edges with fork. Fry in oil for a few minutes just till lightly browned.
For sauce to dip, mix apricot preserves, cranberry juice, and a little pineapple juice.

Not a NESTLÉ®-tested recipe.

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