Shelly's Recipe

TRADER VIC'S CRAB RANGOON

Category: Deep Fried

1/2 lb fresh crabmeat , drained and chopped
1/2 lb cream cheese , room temperature
1/2 tsp A-1 Steak Sauce
1/4 tsp garlic powder
2 1/2-3 dozen wonton wrappers
1 egg yolk , well beaten
oil , for deep frying
Chinese mustard
Chinese red sauce

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. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.

Heat oil in wok, deep fryer or electric skillet 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 red sauce for dipping.