 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Asian, Cheese & Eggs, Dairy, Seafood] -> [Crab rangoon Recipe] |
Crab rangoon
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Asian, Cheese & Eggs, Dairy, Seafood |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | FILLING | | 1/2
| lbs | Crabmeat, drained/choppeD | | 1/2
| lbs | Cream cheese, room temp | | 1/2
| tsp | A-1 sauce | | 1/4
| tsp | Garlic powder | | | WRAPPERS | | 2 1/2
| dash | Wonton wrappers | | 1
| | Egg yolk, well beaten | | | Oil, for deep frying | | | Chinese mustard, and OR | | | Red sauce |
|
Procedures:
| 1 | Taken from a restaurant recipe printed in gourmet some years ago. | | 2 | Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. | | 3 | Place heaping teaspoonful on each wonton. | | 4 | Moisten edges of wontons with egg yolk. | | 5 | Gather the four corners of the wontons together at the top and pinch the edges together to seal. | | 6 | Heat oil to 375 deg. | | 7 | Add wontons in batches and fry until golden brown; about 3 minutes. | | 8 | Remove with a slotted spoon and drain on paper towels. | | 9 | Serve hot with chinese mustard and red sauce for dipping |
|
|
|
|
|
|
|
|
|
|
