Crab Rangoon Aka Crab Puffs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Asian | Appetizers, Asian, Dairy, Ethnic, Seafood | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Crabmeat, drained and |
| chopped | ||
| 1/2 | lb | Cream cheese, **room |
| temperature** | ||
| 1/2 | t | A-1? Steak Sauce |
| 1/4 | t | Garlic powder |
| 2 1/2 | Dozen won-ton wrappers | |
| 1 | Egg yolk, well beaten | |
| Oil, for deep frying | ||
| Chinese mustard, and OR red | ||
| sauce |
INSTRUCTIONS
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" <gimplimp@teleport.com> on Mar 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 92
Total Fat: 10.5g
Cholesterol: 53.7mg
Sodium: 180.6mg
Potassium: 125.6mg
Carbohydrates: 2.6g
Fiber: 1g
Sugar: 1.1g
Protein: 3.1g