This is a restaurant recipe:
Crab Puffs - Crab Rangoon
* 1/2 pound cooked crab meat or smoked salmon, lightly flaked
* 1 teaspoon green onion, finely minced
* 1/4 pound cream cheese (at room temperature)
* 1/2 teaspoon steak sauce
* 1/2 teaspoon garlic powder or 2 cloves minced garlic
* 1 pound won ton wrappers
* 1 beaten egg or 2 egg whites
* 3 cups vegetable oil
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.
Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.
Place oil in wok and heat to 375 degrees for deep-frying.
Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.
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