Crab Ragoon
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature
3 dozen won−ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste−like consistency.
Place rounded spoonful of mixture in center of each wrapper.
Bring 4 corners of wrapper together, pinch to seal, brush with egg yolk.
Deep fry at 375 degrees till golden brown.
Serve with sweet and sour sauce or Chinese mustard.
Leftovers will only keep for a day or two.
Do not freeze.
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature
3 dozen won−ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste−like consistency.
Place rounded spoonful of mixture in center of each wrapper.
Bring 4 corners of wrapper together, pinch to seal, brush with egg yolk.
Deep fry at 375 degrees till golden brown.
Serve with sweet and sour sauce or Chinese mustard.
Leftovers will only keep for a day or two.
Do not freeze.
