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Crab Rangoon
Crab Rangoon
Crab Rangoon


* Exported from MasterCook *

Recipe By :Bon Appetit's Great Restaurant Recipes - Trader Vic's in Ca
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound crabmeat -- 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 crabmeat, 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.

* Exported from MasterCook *

Crab Rangoon

Recipe By :Internet Chef On Line Recipe Archive
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1 clove garlic -- minced
1/4 teaspoon Worcestershire sauce
1/2 cup crabmeat -- shredded
30 wonton wrappers
1 egg
2 teaspoons water
oil for deep frying

In a medium bowl combine cream cheese, garlic and Worcestershire sauce.
Mix well. Add crab meat and mix. In a small bowl beat the egg with the
water.
Place a teaspoonful of the crab mixture into the center of a wonton
wrapper. Brush edges of wrapper with water. Fold in a triangle shape and
pinch together to seal.
Fry in hot (375 degree) oil, two or three at a time until browned.
Place on paper towel to drain.

Serving Ideas : Serve this as a dip. Cut wonton wrappers in half or
quarters, deep fry, salt then serve with crab mixture on the side.


* Exported from MasterCook *

Crab Rangoon

Recipe By :Internet Chef On Line Recipe Archive
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
6 ounces crabmeat -- drained and flaked
2 green onions -- thinly sliced,
including tops
1 clove garlic -- minced
2 tablespoons Worcestershire sauce
1/2 teaspoon soy sauce
30 wonton wrappers
vegetable cooking spray
1 egg -- beaten with 1
tablespoon water

Preheat oven to 425 degrees.
In a medium bowl combine all ingredients, except wonton skins and
vegetable spray, and mix until well blended. Place 1 heaping teaspoon crab
mixture into the center of a wonton wrapper, moisten edges with the egg
and fold into a triangular shape, pinching edges to seal,
Lightly spray a baking sheet with vegetable spray. Arrange rangoon on
sheet and lightly spray to coat. Bake for 12 - 15 minutes or until golden.

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