Crab Rangoon

• 12 lb cream cheese, softened
• 12 lb crabmeat
• 1 tablespoon A.1. Original Sauce
• 12 teaspoon onion powder
• 12 teaspoon garlic powder
• 1 pinch salt
• 1 pinch pepper
• 24 wonton wrappers
• 2 egg yolks, mixed with 2 tbsp water
• vegetable oil

1. Beat cream cheese with an electric mixer until soft and smooth.
2. Fold in crab meat, spices and A-1.
3. Place a generous spoonful of the crab/cream cheese mixture onto the middle of the wonton.
4. Moisten the edges of the woo.ton with the egg mixture.
5. Fold the wrapper over ontoitself, corner to corner to form a triangle.
6. Pinch the two opposite corners to form the Rangoon shape.
7. Make sure the seams are sealed tightly.
8. Chill for 1-2 hours.
9. Heat the oil in a deep pan to between 350 to 360.
10. Fry rangoons until crisp and golden, about 2-3 minutes.
11. serve with sweet and sour sauce.

cream cheese, crabmeat, original sauce, onion powder, garlic, salt, pepper, wonton wrappers, egg yolks, vegetable oil

Taken from www.food.com/recipe/crab-rangoon-476234 (may not work)