Monday, August 25, 2008

Crab Rangoon

This classic Asian recipe is one of my favorites! I like making this recipe in large batches and bringing it to pot luck parties. It's always been a big hit! I prefer to use Alaskan King Crab in this recipe because it holds it's sweetness the best! After you have mastered this recipe in your own home, you will never want to order our Chinese again!

  • 1/2 pound crab meat, 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

Combine crab meat, 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.

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