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Categories: Appetizers, Fish and Shellfish

Crab Rangoon

If you look around, you can still find wildly exotic old buildings with soaring canted roofs, crude but forceful facades and maybe some remains of a bamboo grove or the bluntly sculpted raging gods known as tikis. They're the ghosts ... Read more

Total time: 1 hour | Makes about 60 rangoons
Note: A Trader Vic's invention that is still being served.
  • 1/4 pound crab meat
  • 1/4 pound cream cheese
  • 1/4 teaspoon A-1 sauce
  • Dash garlic powder
  • 1 (12-ounce) package won ton wrappers
  • 1 egg yolk, beaten
  • Oil

Step 1Chop up the crab meat and mix it with the cream cheese, A-1 sauce and garlic powder. Place 1/2 teaspoon of the mixture in the center of a won ton wrapper. Moisten the edges with egg yolk and join the two opposite corners, making a triangle. Twist the ends to seal. Repeat with the remaining filling and won ton wrappers.

Step 2Heat 1/2 inch of oil in a skillet over medium heat and fry the packets until delicately browned, about 1 minute per side.

Each rangoon:
20 calories; 15 mg sodium; 9 mg cholesterol; 2 grams fat; 1 gram carbohydrates; 1 gram protein; 0 gram fiber.
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