*  Exported from  MasterCook II  *
 
                                Crab Rangoon
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Cream Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
      1/2  pound         Crabmeat
                         -drained and chopped
      1/2  pound         Cream cheese
                         -room temperature
      1/2  teaspoon      A-1 sauce
      1/4  teaspoon      Garlic powder
                         -----WRAPPERS-----
   30                    Wonton wrappers
    1                    Egg yolk -- well beaten
                         Oil for deep frying
                         Chinese mustard -- and/or:
                         Red Sauce
 
 Taken from a restaurant recipe printed in Gourmet some years ago. Combine
 crabmeat with cream cheese and seasonings in a medium bowl and blend to a
 paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons
 with egg yolk. Gather the four corners of the wontons together at the top
 and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in
 batches and fry until golden brown; about 3 minutes. Remove with a slotted
 spoon and drain on paper towels. Serve hot with Chinese mustard and red
 sauce for dipping.
 
  FROM: MICHAEL KEAN (VMXV03A)
 
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