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August 30, 2007

Crab rangoon

Kate Hart
3 dozen won ton wrappers
1/2 lb crabmeat, drained and chopped (canned works too)
1/2 lb cream cheese
1/2 tsp steak sauce
1/4 tsp garlic powder
1 egg yolk, well beaten

Combine crabmeat, cream cheese, steak sauce and garlic powder. Place 1 heaping tsp of mixture in the center of wrapper. (I like to assemble them all on wax paper.)

Moisten edges with egg yolk and fold into triangle.

Moisten corners and fold up.

(You can also fold them like this, but they seem to break open in the oil more.)

Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels.

*You can freeze pre-assembled crab rangoon, but make sure it is completely thawed before you fry it or else you end up with cold crab in the middle. Gross.

**Be sure to squeeze all the air out of your triangle, or the bubbles will pop and splash scalding grease all over you during frying. Ouch. If you accidentally put a hole in one, tear off a piece of wonton and patch it with egg yolk to avoid the same scalding problem.


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