Crab rangoon

Yield: 8 servings

Measure Ingredient
½ pounds Crabmeat drained and chopped
½ pounds Cream cheese
30 \N Wonton wrappers
1 \N Egg yolk; well beaten
\N \N Oil for deep frying room temperature
½ teaspoon A-1 sauce
¼ teaspoon Garlic powder
\N \N Chinese mustard; and/or:
\N \N Red Sauce

FILLING

WRAPPERS

Taken from a restaurant recipe printed in Gourmet some years ago.

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. Serve hot with Chinese mustard and red sauce for dipping.

FROM: MICHAEL KEAN (VMXV03A)

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