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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 won ton 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 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. In deep fryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.
Makes about 60













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