50+ Friends Club Cookbook -- Appetizers and Snacks -- Seafood Pinwheels

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Seafood Pinwheels

From the Kitchen of: Pepper
Source: National Presto Industries

6	ounces (1 cup)	Cooked, frozen or canned crab or shrimp
1	tbsp	Lemon juice
1	8-ounce pkg	Cream cheese
1/4	tsp	Celery salt OR 1/4 tsp Garlic Salt
1/8	tsp	White pepper
1/4	C	Finely chopped water chestnuts
1/4	C	Finely chopped green onions
60		Won ton wrappers (1-pound)
1		Egg white -- lightly beaten OR 1 tbsp flour -- mixed with 2 tbsp 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 won ton 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. Deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.
Makes about 60.