Side Pannel
Crab Rangoon (Like At the Landing - St Louis)
Crab Rangoon (Like At the Landing - St Louis)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/2 lb Fresh crabmeat, drained and
- -chopped
- 8 oz Pkg. cream cheese at room
- -temperature
- 1/2 ts A-1 sauce
- 1/4 ts 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.
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.
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