MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Crab Rangoon *** (Vmxv03a)
  Categories: Asian, Appetizers, Seafood, Dairy
       Yield: 8 servings
  
            -MICHAEL KEAN VMXV03A
 
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     1/2 lb Crabmeat; drained/choppeD
     1/2 lb Cream cheese; room temp
     1/2 ts A-1 sauce
     1/4 ts Garlic powder
 
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   2 1/2 ds Wonton wrappers
       1    Egg yolk; well beaten
            Oil; for deep frying
            Chinese mustard; and OR
            Red sauce
  
   Taken from a restaurant recipe printed in Gourmet some years ago.
   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.
   
   FROM: MICHAEL KEAN (VMXV03A)
  
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