Crab Rangoon
Ingredients
- 1/2 pound crabmeat, drained and chopped
- 1/2 pound cream cheese, room temperature
- 1/2 teaspoon A-1. Steak Sauce
- 1/4 teaspoon garlic powder
- 3 dozen won-ton wrappers
- 1 egg yolk, well beaten
Instructions
Combine crabmeat, cream cheese, A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together, moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve hot. Plum Sauce 1 cup plum preserves 1/2 cup water 2 Tbsp ketchup 2 Tbsp vinegar Combine ingredients and bring to a boil in a small saucepan. Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened. Serve hot or cold with Crab Rangoon.
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