Monday, March 1, 2010

Crabmeat Ragoon Appetizer Recipe


Prep Time: 10 minutes

Cook Time: 10 minutes


  • 1/2 pound of canned crabmeat
  • 1/2 teaspoon A-1 Steak Sauce
  • 1 egg yolk, beaten
  • 1/4 teaspoon garlic powder
  • 1 8-ounce package cream cheese, room temperature
  • 3 dozen wonton wrappers


Combine crabmeat, steak sauce, egg yolk, garlic powder and cream cheese until it forms a pastelike consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners together and pinch to seal. Deep-fry at 375 degrees until golden brown. Serve with Sweet and Sour Sauce. Leftovers keep for only a day.

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