Crab Rangoon Aka Crab Puffs

Title:
Crab Rangoon Aka Crab Puffs

Yield:
8 Servings

Categories:
Asian,
Appetizers,
Seafood,
Dairy,
Ethnic




Ingredients:




----------------------------------FILLING----------------------------------


   1/2 lb Crabmeat; drained and


          -chopped


   1/2 lb Cream cheese; **room


          -temperature**


   1/2 ts A-1? Steak Sauce


   1/4 ts Garlic powder





----------------------------------WRAPPERS----------------------------------


 2 1/2    Dozen won-ton wrappers


     1    Egg yolk; well beaten


          Oil; for deep frying


          Chinese mustard; and OR red


          -sauce





 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.


 


 FROM: MICHAEL KEAN (VMXV03A) Taken from a restaurant recipe printed in


 Gourmet some years ago. (found on the Internet).


 


 Serve hot with Chinese mustard and Mary's Sweet & Sour Dipping Sauce or a


 red sauce for dipping. Russell Fletcher cccwebauthor@bigfoot.com


 


 Recipe by: Gourmet Magazine, date unknown


 


 Posted to MC-Recipe Digest by "Russell J. Fletcher" 


 on Mar 21, 1998