Crab Rangoon

* Exported from MasterCook II *

Crab Rangoon

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cream Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1/2 pound Crabmeat
-drained and chopped
1/2 pound Cream cheese
-room temperature
1/2 teaspoon A-1 sauce
1/4 teaspoon Garlic powder
-----WRAPPERS-----
30 Wonton wrappers
1 Egg yolk -- well beaten
Oil for deep frying
Chinese mustard -- and/or:
Red Sauce

Taken from a restaurant recipe printed in Gourmet some years ago. Combine
crabmeat with cream cheese and seasonings in a medium bowl and blend to a
paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons
with egg yolk. Gather the four corners of the wontons together at the top
and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in
batches and fry until golden brown; about 3 minutes. Remove with a slotted
spoon and drain on paper towels. Serve hot with Chinese mustard and red
sauce for dipping.

FROM: MICHAEL KEAN (VMXV03A)

- - - - - - - - - - - - - - - - - -