1 pound cream cheese
One-fifth pound imitation crabmeat
10 teaspoons sugar
3 teaspoons garlic powder
3 teaspoons onion powder
2 teaspoons salt
2 teaspoons cooking wine
1 cup egg, beaten
Eggroll skins
8 cups oil, for cooking
1. Chop imitation crabmeat.
2. Throughly mix cream cheesee, crabmeat, sugar, garlic powder, salt and
cooking wine
3. Cut eggroll skin to 1/4 size (about 3 1/2 inches x 3 1/2 inches.)
4. Put cream cheese mixture into center of eggroll skin.
5. Spread beaten egg around the edges of eggroll skin.
6. Fold over eggroll to form triangular shape and pinch edges together.
7. To cook heat 8 cups oil to 360 degrees.
8. Deep fry crab angels for 6 minutes or until golden brown. Remove. Drain
remaining oil.
(Note: We cook our crab angels about 3 minutes. Cook them until they
turn golden brown, being aware that cooking times vary.
Also, any leftover mixture should last about one week whem refrigerated.)
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