Name: Trader Vic's Crab Rangoon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18 serving(s)
Ingredients: 1/2 lb fresh crabmeat, drained and chopped; 1/2 lb cream cheese, room temperature; 1/2 teaspoon A.1. Original Sauce; 1/4 teaspoon garlic powder; 2 1/2-3 dozen wonton wrappers; 1 egg yolk, well beaten; oil, for deep frying; Chinese mustard; Chinese red sauce

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Recipe by Amanda2

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

Ready In:: 35mins
Serves:
Units:

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ingredients

¹⁄₂ lb fresh crabmeat, drained and chopped
¹⁄₂ lb cream cheese, room temperature
¹⁄₂ teaspoon A.1. Original Sauce
¹⁄₄ teaspoon garlic powder
2 ¹⁄₂ - 3 dozen wonton wrappers
1 egg yolk, well beaten
oil, for deep frying
Chinese mustard
Chinese red sauce

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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@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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review by prustcw

12/12/2011

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.

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review by insipidmuggle

10/13/2007

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!!!

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review by CindiJ

7/17/2006

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!

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review by Bens Mom

6/17/2003

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.

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review by Mona1397

12/29/2001

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.

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