Crab Rangoon

Name: Crab Rangoon
Ingredients: 12 lb fresh crabmeat (drained and chopped, or canned crab meat); 12 teaspoon A.1. Original Sauce; 1 egg yolk, beaten; 14 teaspoon garlic powder; 8 ounces cream cheese (room temperature); 3 dozen wonton wrappers

6 ingredients

7 steps

Ingredients

12 lb fresh crabmeat (drained and chopped, or canned crab meat)
12 teaspoon A.1. Original Sauce
1 egg yolk, beaten
14 teaspoon garlic powder
8 ounces cream cheese (room temperature)
3 dozen wonton wrappers

Directions

1

Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste like consistency.
2

Place rounded spoonful of mixture in center of each wrapper.
3

Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk.
4

Deep fry at 375 degrees till golden brown.
5

Serve with sweet and sour sauce or Chinese mustard.
6

Leftovers will only keep for a day or two.
7

Do not freeze.