Crab Ragoon
Ingredients
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A-1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 – 8 oz. pkg. cream cheese at room temperature
3 dozen won-ton wrappers
Cooking Instructions
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until
it forms a paste-like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring
4 corners of wrapper together, pinch to seal , brush with egg yolk
Deep fry at 375 degrees till golden brown. Serve with sweet and
sour sauce or Chinese mustard. Leftovers will only keep for a day
or two. Do not freeze.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)