Recipe(tried): Crab Rangoon

Crab Rangoon

Ingredients:

1/2 lb. fresh crabmeat, drained of any juices, and chopped
1/2 lb. cream cheese, room temperature
1/2 tsp. A-1 sauce
1/4 tsp. garlic powder
2 1/2-3 dozen won ton wrappers
1 egg yolk, well beaten
Oil for deep frying

Directions:

Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste. Place heaping teaspoon 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 F. 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.
(Makes 2 1/2-3 dozen)