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Crab Rangoon * Trader Vic's, San Francisco, Ca Recipe

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This recipe for Crab Rangoon * Trader Vic's, San Francisco, Ca, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen ewart
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb fresh crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 tsp A-1 sauce
1/4 tsp garlic powder
2 1/2 - 3 dozen won ton wrappers
1 egg yolk, well beaten
Oil for deep frying
Chinese Mustard and/or Plum Sauce as a Dipping Sauce

Directions:
Directions:
Combine crabmeat with cream cheese, steak sauce, and
garlic
powder in medium bowl and blend to a paste. Place heaping
tsp
on each won ton skin. Gather four corners of won ton
together
at top. Moisten edges with egg yolk and pinch or twist
together
to gently seal. Heat oil in wok, deep frying pan, or deep fryer
to
375 Add won tons in batches and fry until golden brown,
about 3 minutes. Remove with slotted spoon and drain on
paper towels. Serve hot with Chinese mustard and/or plum
sauce for dipping.

Number Of Servings:
Number Of Servings:
2 1/2 to 3 dozen
Personal Notes:
Personal Notes:
A favorite appetizer, great for a party!

 

 

 

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