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CRAB RANGOON



1/2 lb Crabmeat-drained and chopped
1/2 tsp A-1 Sauce
1/2 lb Cream Cheese room temperature
1/4 tsp Garlic powder
1 egg yolk (well beaten)
oil for deep frying
chinese mustard or red sauce
30 wonton wrappers


Combine crabmeat with cream cheese & seasonings in a medium bowl, blend to a paste.
Place a heaping tspful on each wonton. Moisten edges of wontons with egg yolk, gather the 4 corners together at the top & pinch edges together to seal.
Heat oil to 375 degrees, add wontons in batches & fry until golden brown, about 3 minutes Remove with slotted spoon & drain on paper towels.













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