hahabogus wrote:
>
> Arri London > wrote in :
>
> > No idea what crab rangoon is but give it a go. Would imagine the filling
> > needs to be quite dry to survive the process though.
> >
>
> @@@@@ Now You're Cooking! Export Format
>
> Trader Vic's Crab Rangoon
>
> none
>
> 1/2 lb fresh crabmeat, drained and chopped
> 1/2 lb cream cheese, room temperature

TY Sorry but you lost me at the cream cheese For me cheese and
seafood is a complete nonstarter. Thinking I did try this once in a
Chinese restaurant and spit it out immediately :P
However the rest of the recipe sounds good enough...do people in Burma
really eat cream cheese???


> 1/2 teaspoon a-1 steak sauce
> 1/4 teaspoon garlic powder
> 2 1/2 to 3 doz won ton wrappers
> 1 egg yolk, well beaten
> 1 oil for deep frying
> 1 chinese mustard and/or red sauce
>
> Combine crabmeat with cream cheese, steak sauce and garlic powder in
> medium bowl and blend to a paste. Place heaping teaspoon on each won ton.
> Gatherfour corners of won ton together at top. Moisten edges with egg
> yolk
> and pinch or twist together gently to seal. Heat oil in wok, deep fryer
> or electric skillet to 375 degrees. Add won tons in batches and fry
> until golden brown, about 3 minutes. Remove with slotted spoon and
> drain on paper towels. Serve hot with Chinese mustard and/or red
> sauce
> for dipping.

*This recipe is wonderful!!! You can play around with the
> amounts of garlicand A-1 sauce to suit your tastes, also. I just have one
> question. Can you purchase chinese red sauce, or is there a recipe out
> there?
>


Have no idea which Chinese red sauce you mean; there are many.


Also thinking that one time in my very young life, we ate at a Trader
Vic's in NYC but not certain. There were tiny umbrellas in the soft
drinks.