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LOCATION: Recipes >> Crab Rangoon Recipes >> Crab Rangoon 04

Print this Recipe    Crab Rangoon 04

Crab Rangoon
Yield: 8 servings

1/2 lb crabmeat drained and chopped
1/2 lb cream cheese softened to room temperature
1/2 ts A-1 sauce
1/4 ts garlic powder
30 wonton wrappers
1 egg yolk, well beaten
oil for deep frying
chinese mustard
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 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.

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