Directions:
Cream the cheese, soy sauce, garlic powder and minced onions together; stir in crabmeat (that's been checked for cartilage and shells). Place 1 teaspoon of the crabmeat filling just below the center of each won ton
skin. Roll up skin, leaving top half unrolled. Moisten the right and left corners with water and bring them over the filling; press firmly to seal.
Fry a few at a time in oil that's been heated to 375F degrees for 2-3 minutes, or until golden brown. Drain on a paper towl.
These are good alone or dipped in a sweet & sour sauce, mustard sauce, or soy sauce. Also, if won ton skins can't be found, you can use egg roll skins that have been cut into quarters.
Makes approx. 45 crab ragoons.
