Crab Rangoon

Ingredients

• 6 oz crab meat flaked drained canned
• 8 oz philadelphia chive & onion cream cheese spread 
• 1.5 cups oil 
• 0.3 cup sweet'n sauce sour kraft
• 30  won ton wrappers 

Equipment

• frying pan
• paper towels
• wok
• slotted spoon

Directions

1. Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
2. Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
3. Heat oil in medium skillet or wok to 360F.
4. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once.
5. Remove from skillet with slotted spoon; drain on paper towels.
6. Serve with sauce.