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Trader Vic's Crab Rangoon
This recipe is the one used at Trader Vic's in San Francisco, Ca.
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, drained and chopped
, room temperature
teaspoon A.1. Original Sauce
egg yolk, well beaten
oil, for deep frying
Chinese red sauce
Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste.
Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.
Heat oil in wok, deep fryer or electric skillet to 375 degrees.
Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.
Serve hot with Chinese mustard and/or red sauce for dipping.
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