Crab Rangoon Dip
INGREDIENTS
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24 square wonton skins (from 12-oz package)
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1 cup vegetable oil
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1 tablespoon vegetable oil
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6 green onions, thinly sliced, white and green parts separated
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3 cloves garlic, finely chopped
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1/2 teaspoon black pepper
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1 can (6 oz) crabmeat, drained and cleaned
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1 package (8 oz) cream cheese, cubed
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1 tablespoon lemon juice
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1 tablespoon soy sauce
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1/4 cup shredded mozzarella cheese (1 oz)
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1/4 cup shredded Parmesan cheese (1 oz)
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