Title: Trader Vic's Crab Rangoon
Categories: Seafood Ethnic
Yield: 1 Servings
| 1/2 | lb | Fresh crabmeat, drained and chopped |
| 1/2 | lb | Cream cheese, room temperature |
| 1/2 | ts | A-1 steak sauce |
| 1/4 | ts | Garlic powder |
| 2 1/2 | | To 3 doz won ton wrappers |
| 1 | | Egg yolk, well beaten |
| | | Oil for deep frying |
| | | Chinese mustard and/or red sauce |
Combine crabmeat with cream cheese, steak sauce and garlic powder in medium
bolw and blend to a paste. Place heaping teaspoon on each won ton. Gather
four corners of won ton together at top. Moisten edges with egg yolk and
pinch or twist together gently to seal. Heat oil in wok, deep fryer or
electric skillet to 375 degrees. Add won tons in batches and fry until
golden brown, about 3 minutes. Remove with slotted spoon and drain on
paper towels. Serve hot with Chinese mustard and/or red sauce for dipping.
*This recipe is wonderful!!! You can play around with the amounts of garlic
and A-1 sauce to suit your tastes, also. I just have one question. Can
you purchase chinese red sauce, or is there a recipe out there?Subj: BASIC
BROWN it thickens and serve over rice.Subj: Trader Vic's Crab Rangoon By
Gerald Edgerton on May 18, 1996