CRAB RANGOON
Filling
1/2 lb. crabmeat, drained and chopped
1/2 lb. cream cheese, room temperature
1/2 tsp. A-1® Steak Sauce
1/4 tsp. garlic powder
Wrappers
30 won-ton wrappers
1 egg yolk, well beaten
Oil for deep frying
Chinese mustard and/or red sauce
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
375ºF. 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.
Yields 30.
B-man
