Trader Vic's Crab Rangoon

This recipe is the one used at Trader Vic's in San Francisco, Ca.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Amanda2
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@Amanda2
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"This recipe is the one used at Trader Vic's in San Francisco, Ca."
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  1. prustcw
    I have been making these for 40 years, they are devine...the cooking oil temp. needs to be just right. If the oil is too hot it is worse than not hot enough.
    Reply
  2. insipidmuggle
    The flavor of these wontons was outstanding. I followed the example on one of the reviews and added a dash of salt to enhance the flavor a little more. I was amazed by how quickly these disappeared when put before a large group of people!!!
    Reply
  3. CindiJ
    I don't have access to "fresh" seafood so had to use canned lump crab meat. I also added finely chopped fresh green onions and just a dash of salt to help pronounce the flavors a bit more. Make sure all edges are sealed good and fry until just golden brown. Very good recipe!
    Reply
  4. Bens Mom
    HELP!!!! I attempted your recipe. The filling tasted great as I sampled it before wrapping. However, after frying there was no filling left. I took extra care to seal the edges. Should I have doubled up on the won ton wrappers. I want to give this another shot.
    Reply
  5. Mona1397
    Totally yummy!!One of my family's favorite.This is much better than what you get in restaurants.Plenty of crab with really good flavor.We eat them with sweet and sour sauce.
    Reply
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