Link to jump to start of content The Seattle Times Company Jobs Autos Homes Rentals NWsource Classifieds
The Seattle Times Food & wine
Traffic | Weather | Your account Movies | Restaurants | Today's events

Wednesday, February 22, 2006 - Page updated at 12:00 AM


Recipe: Trader Vic's Crab Rangoon

36 pieces

- 1/2 cup fresh cooked crabmeat, drained and chopped

- pound cream cheese, room temperature

- teaspoon A-1 Steak Sauce

- teaspoon garlic powder 3 dozen wonton wrappers

- 1 egg yolk, well beaten

- Vegetable oil, for deep frying

- Chinese mustard

- Chinese red sauce

1. Combine crabmeat with cream cheese, steak sauce and garlic powder in a medium bowl and blend to a paste. Refrigerate if not using right away.

2. Set out 6 wonton wrappers at a time and place a heaping teaspoon of filling on each. Moisten edges of wrapper with egg yolk and gather corners at the top. Pinch edges together gently to seal.

3. Heat oven to 200 degrees. Line a baking sheet with paper towels. Heat oil in wok, deep fryer or electric skillet to 375 degrees. Add wontons in batches and fry until golden brown, turning often, about 3 minutes. Remove with a slotted spoon to prepared baking sheet and place in warm oven while frying the remaining wontons. Serve hot with Chinese mustard and/or red sauce for dipping.

From Trader Vic's

Copyright © 2006 The Seattle Times Company




More shopping