BBQ Sauce Crab Rangoon
BBQ Sauce Crab Rangoon recipe
Yield
4 servingsPrep
20 minCook
5 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
crab meat
drained, chopped |
|
| ½ | pound |
cream cheese
room temp |
|
| ½ | teaspoon |
steak sauce
|
*
|
| ¼ | teaspoon |
garlic powder
|
|
| 2 ½ | each |
wonton wrappers
|
*
|
| 1 | each |
egg yolks
well beaten |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
chinese hot mustard
or red sauce |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
crab meat
drained, chopped |
|
| 226.8 | g |
cream cheese
room temp |
|
| 2.5 | ml |
steak sauce
|
*
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | each |
wonton wrappers
|
*
|
| 1 | each |
egg yolks
well beaten |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
chinese hot mustard
or red sauce |
* |
Directions
Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste.
Place heaping teaspoonful on each wonton.
Moisten edges of wontons with egg yolk.
Gather the four corners of the wontons together at the top and pinch the edges together to seal.
Heat oil to 375 deg.
Add wontons in batches and fry until golden brown; about 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with Chinese mustard and red sauce for dipping.
