CRAB RANGOON AKA CRAB PUFFS
Ingredients
- ½ teaspoon A-1 steak sauce
- ¼ teaspoon garlic powder
- For the wrappers -
- 2 ½ dozen won-ton wrappers
- 1 egg yolk (well beaten)
- Oil (for deep frying)
- Chinese mustard and or red sauce
Directions
- Directions
- 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 degrees. 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 Mary’s sweet and sour dipping sauce or a red sauce for dipping.
