Crab Rangoon

• 14 lb crabmeat
• 14 lb cream cheese
• 1 teaspoon A.1. Original Sauce
• 18 teaspoon garlic powder
• 14 teaspoon salt
• 18 teaspoon white pepper
• 1 egg yolk
• 24 wonton wrappers
• oil (for deep frying)

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

crabmeat, cream cheese, original sauce, garlic, salt, white pepper, egg yolk, wonton wrappers, oil

Taken from www.food.com/recipe/crab-rangoon-451516 (may not work)