Title: Crab Rangoon Aka Crab Puffs
Categories: Asian, Appetizers, Seafood, Dairy, Ethnic
Yield: 8 Servings

----------------------------------FILLING----------------------------------
1/2 lb Crabmeat; drained and
-chopped
1/2 lb Cream cheese; **room
-temperature**
1/2 ts A-1? Steak Sauce
1/4 ts Garlic powder

----------------------------------WRAPPERS----------------------------------
2 1/2 Dozen won-ton wrappers
1 Egg yolk; well beaten
Oil; for deep frying
Chinese mustard; and OR red
-sauce

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.

FROM: MICHAEL KEAN (VMXV03A) Taken from a restaurant recipe printed in
Gourmet some years ago. (found on the Internet).

Serve hot with Chinese mustard and Mary's Sweet & Sour Dipping Sauce or a
red sauce for dipping. Russell Fletcher cccwebauthor@bigfoot.com

Recipe by: Gourmet Magazine, date unknown

Posted to MC-Recipe Digest by "Russell J. Fletcher"
on Mar 21, 1998