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CRAB RANGOON (From Trader Vic's Cookbook) 8 oz. crabmeat 8 oz. cream cheese 1 clove pressed or finely minced garlic 1/2 tsp. A.1. sauce 1 pkg. wonton or egg roll wrappers cornstarch water (cold) oil Place crabmeat, cream cheese, garlic and A.1. sauce into bowl and mix by hand or mixer; set aside. Mix some water and oil in small bowl for moistening edges of wonton. Place small amount of crab mixture into wonton or egg roll wrapper and wrap according to package directions after moistening edges with cornstarch mixture. Fry in sufficient amount of oil until golden and drain on paper. Makes 190 wontons. Note: If made ahead of time, reheat in oven - NOT microwave (too chewy). If using egg roll wrappers, cut into 4 pieces after frying. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |