Recipe: Cathay Inn Crab Rangoon

Cathay Inn Crab Rangoon
Source: Cook and Tell by Gust Vreneos, Cathedral City, CA
Makes 10 rolls

1/2 pound cooked crab meat, fresh or frozen
8 ounces cream cheese, softened
1 teaspoon sesame oil
1/4 teaspoon garlic powder
1 tablespoon wine
1/4 teaspoon salt
1/2 teaspoon MSG (optional)
10 egg roll skins (six-inch squares)
Oil for deep frying

Thaw crab meat if frozen, squeeze dry. Place crab meat in food processor bowl or blender and process until crab is ground. Add cream cheese, oil, garlic powder, wine, salt and MSG. Blend well.

Place 2 to 3 tablespoons of the mixture in center of each egg roll wrapper. Fold and roll wrapper over filling; moisten edges to seal.

Fry in hot oil, a few at a time, until golden brown on all sides.