RCI-SN.005.0009.001
Crab Rangoon I
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep35 min
Cook12 min
Total47 min
Servings4
Difficultyintermediate
Ingredients
- of canned crabmeat½ pound
- A-1 Steak sauce½ teaspoon
- egg yolk1 unitbeaten
- ¼ teaspoon
- x 8-ounce package cream cheese1 unitroom temperature
- dozen wonton wrappers3 unit
Method
1
Drain the canned crabmeat thoroughly and place in a bowl with the room temperature cream cheese, A-1 Steak sauce, and garlic powder.
2
Mix the ingredients until fully combined and smooth, breaking up any large crab pieces as needed.
3
Place a wonton wrapper on a clean work surface and spoon about 1 teaspoon of the crab mixture into the center.
4
Brush the edges of the wrapper lightly with beaten egg yolk.
5
Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal.
6
Bring the two opposite corners of the triangle together and press to seal, forming a small purse shape.
7
Repeat steps 3-6 with remaining wonton wrappers and filling until all are assembled.
8
Heat oil in a deep skillet or wok to 350°F (175°C).
3 minutes
9
Working in batches, carefully place the crab rangoons into the hot oil and fry until golden brown, about 2 minutes per side.
4 minutes
10
Remove the fried rangoons with a slotted spoon and drain on paper towels.
11
Serve the crab rangoons warm, optionally with sweet and sour sauce or hot mustard for dipping.