Crab rangoon (like at the landing - st louis)

Yield: 4 Servings

Measure Ingredient
½ pounds Fresh crabmeat, drained and chopped
8 ounces Pkg. cream cheese at room temperature
½ teaspoon A-1 sauce
¼ teaspoon Garlic powder
\N \N About 3 dozen won ton wrappers
1 \N Beaten egg yolk

Combine first 4 ingredients. Mix to a pastelike consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners od wrapper together. Seal in egg yolk and pinch to seal. Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers do not keep well. Do not freeze. Serves 4-6.

Posted by Suzze Tiernan 3/19/95 Posted to Bakery-Shoppe Digest V1 #452 by Peg Doolin <peggyvt@...> on Dec 14, 1997

Similar recipes