> From: "Chip" >
> I'm looking for a good crab wan ton recipe, like the one from PF
> Changs, or something just as good.

I think what you are looking for is Crab Rangoon which was made popular by
Trader Vic's Polynesian Restaurantas in the mid 60's. Serve these with
some
sweet & sour, hot mustard, or other dipping sauces.

* Exported from Mastercook *

Crab Rangoon (Crab Wontons)

Recipe By : Nicholas Zhou - "Real and Healthy Chinese Cooking"
Serving Size : 48 Preparation Time :0:00
Categories : Hors D'oeuvres (Fancy Munchies)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
8 ounces freshor canned crab meat
drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
fresh ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic,
smashed, peeled, & finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying

Combine the crab and the cream cheese. Mix in the remaining filling
ingredients one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it
forms a diamond shape. Wet the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and spread it out toward
the
left and right points of the diamond so that it forms a log or rectangular
shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with
water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel or paper towel
to
keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature
should be between 360 - 375 degrees), carefully slide in the Crab Rangoon,
taking care not to overcrowd the wok. Deep-fry until they are golden
brown,
about 3 minutes, turning once. Remove with a slotted spoon and drain on
paper towels.

(To make ahead of time, prepare the filling and stuff the won tons and
freeze. Make sure the wontons are completed thawed before deep-frying).


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Pete Romfh, Houston, TX


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