Trader Vic's Crab Rangoon

Trader Vic’s Crab Rangoon

1/4 pound crabmeat
1/4 pound cream cheese
1 teaspoon A-1 sauce
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon white pepper
1 egg yolk
24 won ton wrappers
Oil for deep frying
Hot mustard
Cocktail sauce

Chop the crabmeat into small pieces and blend in the cream cheese and A-1 sauce. Add garlic powder, salt, pepper and egg yolk and blend well. Place 1/2 teaspoon of the filling on each won ton skin. Fold the corners over envelope-style. Moisten the edges of the sin with water and twist to seal. Heat the oil until very hot in a work or deep fryer. Fry the packets a few at a time until delicately browned. Drain on paper toweling.

Serve with hot mustard and cocktail sauce or sweet and sour sauce.