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Having a love for the Chinese cuisine, I thought I would share these wonderful tasting Crab Rangoon will everyone who likes the same. Enjoy! ;0)
1/2 lb. fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp A-1 Steak Sauce
1 ea Egg Yolk Beaten
1/4 tsp Garlic Powder
1 ea 8oz pkg. cream cheese
3 doz. wonton wrappers
Combine crab meat, steak sauce, egg yolk, and garlic powder, until
it forms a pasta like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring
4 corners of wrapper together, pinch to seal , brush with egg yolk
Deep fry at 375 degrees till golden brown. Serve with sweet and
sour sauce or Chinese mustard. Leftovers will only keep for a day
or two. Do not freeze.
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