Trader Vic's Crab Rangoon

  • 1/4 pound crabmeat
  • 1/4 pound cream cheese
  • 1 tsp A-1 sauce
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 egg yolk
  • 24 won ton wrappers
  • Oil for deep frying
  • Hot mustard
  • Cocktail sauce image placeholder

Chop the crabmeat into small pieces and blend in the cream cheese and A-1 sauce. Add garlic powder, salt, pepper and egg yolk and blend well. Place 1/2 tsp of the filling on each won ton skin. Fold the corners over envelope-style. Moisten the edges of the sin with water and twist to seal. Heat the oil until very hot in a work or deep fryer. Fry the packets a few at a time until delicately browned. Drain on paper toweling.

Serve with hot mustard and cocktail sauce or sweet and sour sauce.

Makes 4