McCormick & Schmick's Recipe
1/2 pound cream cheese, softened
1/2 pound crabmeat
1 tablespoon A1 Original Sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pinch salt
1 pinch pepper
24 wonton wrappers
2 egg yolks, mixed with 2 tablespoons water
Beat cream cheese with an electric mixer until soft and smooth. Fold in crab meat, spices and A-1.
Place a generous spoonful of the crab/cream cheese mixture onto the middle of the wonton.
Moisten the edges of the woo.ton with the egg mixture. Fold the wrapper over onto itself, corner to corner to form a triangle. Pinch the two opposite corners to form the Rangoon shape.
Make sure the seams are sealed tightly. Chill for 1-2 hours. Heat the oil in a deep pan to between 350 to 360. Fry rangoons until crisp and golden, about 2-3 minutes. Serve with sweet and sour sauce.