Enriched Flour and Enriched Durum Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Â Folic Acid), Cream Cheese (Cultured Pasteurized Milk and Cream, Salt, Carob Bean Gum, Guar Gum), Water, Crab Meat (Rock Crab, Water, Salt), Red Bell Peppers, Onion, Whole Milk (Vitamin D3 Added), Carrots, Contains 2% or Less of: Bleached Wheat Flour, White Rice, Sugar, Modified Food Starch, Salt, Yellow Corn Flour, Soy Sauce PowderÂ (Soy Sauce (Wheat, Soybeans, Salt), Maltodextrin, Salt), Eggs, Vegetable Oil (Cottonseed and/or Canola Oil), Wheat Gluten, Dried Garlic, Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Sugar, Spices, Anchovies, Natural Flavor (Contains Soy), Tamarind), Leavening (Sodium Aluminum Phosphate, Baking Soda), Spice, Xanthan Gum, Nonfat Dry Milk, Fried in Vegetable Oil (Cottonseed and/or Canola Oil), Sweet Chili Sauce (Sugar, Water, Chili Peppers, Vinegar, Salt, Contains 2% of Less of: Modified Food Starch, Roasted Garlic, Dried Garlic, Xanthan Gum, Oleoresin Paprika, Guar Gum, Natural Flavor, Citric Acid)
Preparation instructionsFor food safety and quality heat before eating to an internal temperature of 170degF.Conventional Oven: Preheat to 425degF.1. Remove rangoons from carton and inner wrapper.2. Place rangoons on a foil lined baking tray.3. Heat for 11 to 12 minutes. Turn product over half way through heating.4. Let stand 2 minutes serving.Place sauce packet(s) in lukewarm water until thawed. Deep Fryer:Preheat oil to 375degF.1. Remove rangoons from carton and inner wrapper.2. Place rangoons in fryer basket.3. Heat for 3-1/2 to 4 minutes.4. Let stand 2 minutes before serving. Place sauce packet(s) in lukewarm water until thawed. Keep frozen Caution: Tray and product will be hot!Appliance vary, adjust time and temperature accordingly. Refrigerate or discard any unused portions.
Always refer to the actual package for the most accurate information