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Crab Rangoon
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crab and cream cheese stuffed wontons


Serves/Makes:about 60 rangoons

  • 1/4 lb (.1 kg). crab meat
  • 1/4 lb (.1 kg). cream cheese
  • 1/4 tsp (1 ml). A-1 steak sauce
  • 1 dash of garlic powder
  • 1 12 oz (336 grm). package wonton wrappers
  • 1 egg yolk, beaten
  • oil for frying
  • Chop the crab meat.
  • Mix crab meat with the cream cheese, A-1 sauce and garlic powder.
  • Place 1/2 tsp (2 ml). of the mixture in center of a wonton wrapper.
  • Moisten the edges with egg yolk and join two opposite corners, making a triangle.
  • Twist ends to seal.
  • Repeat with remaining filling and wrappers.
  • 1/2 Heat inch of oil in skillet over medium heat.
  • Fry the wontons until delicately browned, about 1 minute per side.
I found this recipe and clipped it from either the Miami Herald or the Ft. Lauderdale Sun Sentinal about 3 years ago, but have never gotten around to cooking it. Hope you enjoy!

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