Title: Crab Rangoon (Like At the Landing - St Louis)
Categories: Main, Crab, Seafood, Fried
Yield: 4 Servings

1/2 lb Fresh crabmeat, drained and
-chopped
8 oz Pkg. cream cheese at room
-temperature
1/2 ts A-1 sauce
1/4 ts Garlic powder
About 3 dozen won ton
-wrappers
1 Beaten egg yolk

Combine first 4 ingredients. Mix to a pastelike consistency. Place rounded
spoonful of mixture in center of each wrapper. Bring 4 corners od wrapper
together. Seal in egg yolk and pinch to seal. Deep fry at 375 degrees till
golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers
do not keep well. Do not freeze. Serves 4-6.

Posted by Suzze Tiernan 3/19/95
Posted to Bakery-Shoppe Digest V1 #452 by Peg Doolin on
Dec 14, 1997