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Crab Rangoon
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Serves/Makes: 36 wontons

  • 1/2 lb (.2 kg). crabmeat
  • 1/2 lb (.2 kg). cream cheese
  • 1/2 tsp (2 ml) A-1 steak sauce
  • 1/4 tsp (1 ml) garlic powder
  • 3 dozen wonton wrappers
  • 1 egg yolk, beaten
  • oil for frying
  • Combine creabmeat, cream cheese, A-1 sauce and garlic powder.
  • Place 1 tsp (5 ml) (heaping) in center of wrapper.
  • Gather edges together, moisten with egg yolk and pinch to seal.
  • Deep fry til golden brown, about 3 minutes.
  • Drain on paper towels.

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