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Crab Rangoon 3


1/2 pound crabmeat, drained and chopped
1/2 pound cream cheese, room temperature
1/2 teaspoon A-1. Steak Sauce
1/4 teaspoon garlic powder
3 dozen won-ton wrappers
1 egg yolk, well beaten

Recipe Courtesy of Trader Vic's in Ca
Serving Size: 36

Combine crabmeat, cream cheese, A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together, moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve hot.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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