Title: Crab Rangoon
Categories: Chinese Appetizer Seafood
Yield: 8 Servings

FILLING
1/2	lb	Crabmeat drained and chopped
1/2	lb	Cream cheese room temperature
1/2	ts	A-1 sauce
1/4	ts	Garlic powder
WRAPPERS
30		Wonton wrappers
1		Egg yolk; well beaten
		Oil for deep frying
		Chinese mustard; and/or:
		Red Sauce

Taken from a restaurant recipe printed in Gourmet some years ago. 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.

FROM: MICHAEL KEAN (VMXV03A)

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