Crab Rangoon

1/2 lb. crab claw meat, drained and chopped
1 pkg. (8 oz.) cream cheese, at room temperture
1/2 tsp. steak sauce
1/4 tsp. garlic powder

Wrappers:
2-1/2 dozen won-ton wrappers
1 egg yolk, well-beaten
Oil, for frying

Directions:

Combine crab meat,cream cheese, steak sauce and garlic powder in a medium bowl. Blend into a paste. Place a heaping teaspoonful on each wonton wrapper. Moisten edges of wrappers with egg yolk. Gather the 4 corners together at top. Pinch to seal. Heat oil to 375°F. Add wontons in batches. Fry for 3 minutes, or until golden brown. Remove with a slotted spoon. Drain on paper towels.

Comments from einar :

Make a dipping sauce to go with it or hot mustard is also great.

User Reviews:

This is the way that we make them back home in China. " Taste just like home " I used some left over lobster in it very very good.

Submitted by Kim Chan on December 05, 2003

I saw this recipe for the Mother's day recipe page and had to try them. They were the best Crab Rangoon's Sorry Mom but we ran out of Crab Rangoon's to give you for Mother's Day.

Submitted by Mark Hallman on December 05, 2003

these are great ragoonies!

Submitted by chacka kan on December 04, 1999

Add your review of this recipe.