Title: Crab Rangoon
Categories: Appetizer
Yield: 190 Servings

1/2 lb Crab meat
1/2 lb Cream cheese
1/2 ts A-1 sauce
1/4 ts Garlic powder
Won ton noodle squares
1 Egg yolk; beaten

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: 102735.17@compuserve.com (League City, Tx)
Chop crab meat and blend with cheese and seasonings. Put 1/2 teaspoon of
mixture in center of noodle square, fold square over cornerwise. Moisten
edges slightly with beaten egg and twist together. Fry in deep fat until
delicately browned. Serve hot. Makes 190 to 195 squares.

Use a mixture of Coleman's dry mustard moistened with water to a creamy
consistency as a dip. Try adding some Kikkoman soy sauce to the mustard
mixture to reduce the heat and add a bit more flavor.

DAVE

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