Cajun Crab Rangoon

1 pkg.                  Wonton Wrappers

2 lb.                     Cream Cheese

1 med.                   Onion, minced

2 ribs                     Celery, minced

1 lb.                       Special Crabmeat, minced

1 tsp.                    Tony’s Creole Seasoning

1 Tbl.                    Granulated Garlic

1 med.                   Bell Pepper, minced

2 cups                   Vegetable Oil

Mix vegetables, cream cheese, crabmeat, and garlic in bowl until well blended.  Lay out wonton wraps on a clean surface.  Wet the corners with water and place a small spoonful of the crabmeat mixture in the center of the wonton.  Fold corners in to make a triangle, then fold all three corners together.  Fry the wonton until golden brown.  Let cool and drain for 5 minutes.

2     lbs peeled and deveined shrimp(21-25 ct)
1      quart heavy cream
1      cup chopped red bell pepper
2     tablespoons minced garlic
1      cup chopped yellow bell pepper
1      tablespoon thyme
2     cups chopped mushrooms
1      tablespoons basil
1      cup chopped purple onion
1      teaspoon black pepper
2     cups artichoke hearts
1      teaspoon cayenne pepper
2     cups white wine
2     tablespoons chopped parsley

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1 pound cooked lobster meat
1 pink grapefruit, peeled, sectioned, seeded, and coarsely chopped
1 navel orange, peeled, sectioned, and coarsely chopped
cups cantaloupe balls
1 mango, peeled, pitted, and sliced
2 cups watercress leaves
1/2 cup fat free sour cream
3 tablespoons reduced-calorie mayonnaise
2 teaspoons grated orange zest
1/4 cup orange juice
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground pepper
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