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1993-01-04
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35 lines
Newsgroups: rec.food.recipes
Distribution: world
From: amo@mvuxd.att.com (Arlene M Osborne)
Date: Tue, 31 Dec 91 09:54:28 EST
Subject: CRAB: Crab Rangoon
Summary: orig. subject: RECIPE: Crab rangoon
Archive-Name: recipes/crab/rangoon
Keywords: recipe crab rangoon
Followup-To: rec.food.cooking
Organization: AT&T Bell Laboratories
Approved: aem@mthvax.cs.miami.edu
CRAB RANGOON
recipe appears in Bon Appetit's Great Restaurant Recipes
recipe from Trader Vic's, San Francisco, CA
1/2 pound crabmeat, drained & chopped
1/2 pound cream cheese, room temperature
1/2 tsp A-1 steak sauce
1/4 tsp garlic powder
2 1/2 to 3 dozen won ton wrappers
1 egg yolk, well beaten
oil for deep frying
Chinese mustard or red sauce
Combine crabmeat, cream cheese, A-1 sauce and garlic powder. Heap 1
teaspoonful crabmeat mixture in center of one won ton wrapper. Gather
edges together, moisten with egg and pinch or twist to seal. Heat oil
in electric frypan or skillet to 375 degrees F. Fry in bunches until
golden brown, about 3 minutes. Drain on paper towels. Serve hot with
Chinese mustard or red sauce. Makes 2 1/2 to 3 dozen.