Crab Rangoon

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  • 3 dozen wonton wrappers
  • 1/2 lb crab meat, drained and chopped
  • 1/2 lb cream cheese, room temperature
  • 1/2 tsp. steak sauce
  • 1/4 tsp. garlic powder
  • 1 egg, well beaten


  1. Combine crab meat, cream cheese, steak sauce and garlic powder. Place 1 heaping teaspoon of mixture in the center of each wrapper. Gather the edges together, moisten with egg and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve warm. Yields 3 dozen.

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