Crab Rangoon (like At The Landing – St Louis)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Chinese | Crab, Fried, Main, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh crabmeat, drained and |
| chopped | ||
| 8 | oz | Pkg. cream cheese at room |
| temperature | ||
| 1/2 | t | A-1 sauce |
| 1/4 | t | Garlic powder |
| About 3 dozen won ton | ||
| wrappers | ||
| 1 | Beaten egg yolk |
INSTRUCTIONS
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 <peggyvt@ibm.net> on Dec 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 809
Calories From Fat: 212
Total Fat: 24g
Cholesterol: 125.4mg
Sodium: 1527.3mg
Potassium: 416.4mg
Carbohydrates: 121.1g
Fiber: 5.7g
Sugar: 2.1g
Protein: 25.9g