Crabmeat Ragoon: The Best Crabmeat Ragoon Recipe from Cook'n

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	Crabmeat Ragoon

Serves: 5

Print this Recipe

   1/2 pound 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 dozens wonton wrappers

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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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