• 1/2 lb crabmeat-drained and chopped
  • 1/2 tsp a-1 sauce
  • 1/2 lb cream cheese (room temperature)
  • 1/4 tsp garlic powder
  • 1 well beaten egg yolk
  • oil for deep frying
  • chinese mustard or red sauce
  • 30 wonton wrappers

To make crab rangoon combine the crabmeat with the cream cheese along with seasonings in a medium bowl and blend to a paste.

Next, place a heaped teaspoonful on each wonton. Moisten edges of wontons with egg yolk, gather the 4 corners together at the top & pinch edges together to form a seal.

Lastly, heat oil to 375 degrees and add the wontons in small batches and fry until golden brown for about 3 minutes

Remove wontons with a slotted spoon & drain on paper towels. Can be a starter or a side dish.