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Crab Ragoons
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Yield: a sweeter taste add a little sugar
Preparation time:
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Source:
| 5oz | crab meat |
| 6 oz | cream cheese softened |
| One clove | garlic minced |
| One green onion thinly chopped | |
| 1 teaspoon | Worcestershire sauce |
| Half a teaspoon | salt |
| One dash | lemon juice |
| 12 eggroll wrappers | |
| Sugar to taste | |
| In a large mixing bowl beat together cream cheese garlic onion Worcestershire sauce salt and lemon juice until thoroughly combined. Stir in the crabmeat until it is mixed completely through. For a sweeter taste add a little sugar. Place 2 tablespoons of the crab mixture on each egg roll and roll up according to package directions. Deep-fried each egg roll on medium high heat 2 to 3 minutes Sweet n Sour Sauce | |
| 4 tablespoons | brown sugar |
| 2 1/2 tablespoons | ketchup |
| 1/3 cup | white or rice vinegar |
| 2 teaspoons | Cornstarch dissolved in 5 teaspoons pineapple juice |
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