Crab Rangoon

• 12 lb fresh crabmeat (drained and chopped, or canned crab meat)
• 12 teaspoon A.1. Original Sauce
• 1 egg yolk, beaten
• 14 teaspoon garlic powder
• 8 ounces cream cheese (room temperature)
• 3 dozen wonton wrappers

1. Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste like consistency.
2. Place rounded spoonful of mixture in center of each wrapper.
3. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk.
4. Deep fry at 375 degrees till golden brown.
5. Serve with sweet and sour sauce or Chinese mustard.
6. Leftovers will only keep for a day or two.
7. Do not freeze.

fresh crabmeat, original sauce, egg yolk, garlic, cream cheese, wonton wrappers

Taken from www.food.com/recipe/crab-rangoon-347446 (may not work)