Crab rangoon (like at the landing - st louis)
4 Servings
Ingredients
| Quantity | 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 |
| About 3 dozen won ton wrappers | ||
| 1 | Beaten egg yolk | |
Directions
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