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Seafood Pinwheels

  • 6 cooked frozen or canned crab or shrimp
  • 1 tablespoon lemon juice
  • 1 (8-ounce) package cream cheese
  • 1/4 teaspoon celery or garlic salt
  • 1/8 teaspoon white pepper
  • 1/4 cup finely chopped water chestnuts
  • 1/4 cup finely chopped green onions
  • 60 wonton wrappers (1-pound)
  • 1 egg white, lightly beaten OR 1 tablespoon flour mixed with 2 tablespoons cold water

Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions.
Makes 2 cups

Place a scant teaspoon of seafood mixture in center of each wonton wrapper. Brush edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch edges together and shape to resemble a pinwheel. Keep covered as you work. In Presto® electric deep fryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.
Makes about 60

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