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Crab Rangoon *** (Vmxv03a)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRAB RANGOON *** (VMXV03A)
 Categories: Asian, Appetizers, Seafood, Dairy
      Yield: 8 Servings
 
           -MICHAEL KEAN VMXV03A

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Crabmeat; drained/choppeD
    1/2 lb Cream cheese; room temp
    1/2 ts A-1 sauce
    1/4 ts Garlic powder

MMMMM--------------------------WRAPPERS-------------------------------
  2 1/2 ds 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)
 
MMMMM

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