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Crab Rangoon

1/2 pound crabmeat, drained and chopped
1/2 pound cream cheese, room temperature
1/2 teaspoon A-1. Steak Sauce
1/4 teaspoon garlic powder
3 dozen won-ton wrappers
1 egg yolk, well beaten

Combine crabmeat, cream cheese, A-1 Sauce and garlic powder. Place
1 heaping teaspoonful of this mixture in the center of a won-ton
wrapper. Gather edges together, moisten with egg yolk and pinch to
seal. Deep fry in hot oil in bunches until golden brown, about 3
minutes. Drain on paper towels. Serve hot.


Plum Sauce

1 cup plum preserves
1/2 cup water
2 Tbsp ketchup
2 Tbsp vinegar

Combine ingredients and bring to a boil in a small saucepan. Add
1 or 2 teaspoons of cornstarch to thicken, dissolved in a little
water. Stir constantly until thickened. Serve hot or cold with Crab
Rangoon.

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