2 (7 oz. ea.) tubs Cajun style crab dip (in the seafood section)
1 pkg. wonton wrappers (I use Twin Dragon)
vegetable oil, for deep frying

Spoon a teaspoon or so of dip into each wonton wrapper, fold over to make a triangle. Seal edge with a little water and press together firmly.

Fry rangoons in hot oil until golden brown. Allow to drain on paper towels before serving.

Submitted by: Victoria