Crab Rangoon

Time 1 hour
Yields Makes about 60 rangoons
Crab Rangoon

Chop up the crab meat and mix it with the cream cheese, A-1 sauce and garlic powder. Place 1/2 teaspoon of the mixture in the center of a won ton wrapper. Moisten the edges with egg yolk and join the two opposite corners, making a triangle. Twist the ends to seal. Repeat with the remaining filling and won ton wrappers.


Heat 1/2 inch of oil in a skillet over medium heat and fry the packets until delicately browned, about 1 minute per side.

A Trader Vic’s invention that is still being served.

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