Crab Rangoon with Water Chestnuts
Deep-fried crab Rangoon made with crabmeat, cream cheese, and wontons are excellent appetizers. Leave out the water chestnuts if desired. Serve with your favorite Asian-style dipping sauces.
oil for deep frying
1
quart
cream cheese, softened
1
(8 ounce) package
crabmeat, drained and flaked
2
(6 ounce) cans
garlic powder
½
teaspoon
paprika
¼
teaspoon
water chestnuts, drained and chopped
2
tablespoons
wonton wrappers
1
(14 ounce) package
 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
  Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
  Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
  Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.
