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Trader Vic's Crab Rangoon

  (Serves 40 wontons)

When Trader Vic's established its California wines only policy back in the 1960s, Stony Hill Chardonnay was one of the first wines chosen for it's innovative, Napa and Sonoma oriented list. The Captain's Cabin, the elite dining room at Trader Vic's on Cosmo Place, was a favorite of Eleanor and Fred McCrea. It was there they introduced us to this classic appetizer, and we are thrilled to pass it along to you. I usually cut the recipe in half (except for the steak sauce) which makes 20 won tons.


1/2 lb fresh crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 tsp. A-1 steak sauce
1/4 tsp. garlic powder
1 packet wonton wrappers
1 egg yolk, well beaten
oil, for deep frying
Chinese mustard
Chinese red dipping sauce


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

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

Heat oven to 200 degrees and line a cookie sheet with paper towels.  Set aside.

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, turning often.  Remove with slotted spoon to baking sheet and keep warm in oven while frying the remaining wontons.

Serve hot with Chinese mustard and/or red sauce for dipping.