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Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
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The definitive food science reference — covers every culinary technique
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
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Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray. 2. Heat Oil just under 350 degrees. 3. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. 4. Fry for 45 to 60 seconds till golden brown [turning gently]. 5. Place on paper towel covered wrack to dry. 6. Serve with duck, sweet and sour, or plum sauce.