As an appetiser, crab rangoon is among my favorites. Both the perfectly fried outside and the creamy filling are my favorites. Because of this, I opted to create egg rolls as an alternative, which are better for you.
They were just perfect!
Rolls of Crab Rangoon with Eggs
a teaspoon of garlic powder
crab flesh, cooked and flaked, half a pound
1/4 teaspoon of onion powder.
16 ounces of softened cream cheese
1-2 tablespoons of chopped green onions for three. Sauce made with Worcestershire pepper
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