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Crabmeat Ragoon - Appetizer

Crabmeat Ragoon


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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