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!

Ingredients

• 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
  

Directions
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.
Source:Rangoon

Dungeness Crab Pot

This crab recipe is so elegant and easy to prepare. Most of my recipes can use any type of crab you like best, but this one needs to be prepared with dungeness crabs.

Ingredients

• 1 can (14 oz.) reduced-sodium chicken broth
  
• 3/4 cup dry vermouth
  
• 2 tablespoons butter or margarine (optional)
  
• 2 tablespoons chopped parsley
  
• 1 tablespoon soy sauce
  
• 1 tablespoon lemon juice
  
• 1 tablespoon minced garlic
  
• 2 cooked Dungeness crabs (about 3 lb. total), cleaned and cracked

Directions
In a 6-8 quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil. Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes. Spoon crab pieces into wide bowls; ladle broth over crab.
Source:Crabby Pot