|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This crab rangoon recipe comes from Shirley Fong-Torres, who learned the recipe from her father, the original chef at Trader Vic's restaurant. Her company, Wok Wiz Walking Tours and Cooking Center, runs a popular series of culinary and historical walking tours in San Francisco throughout the year.
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.
Place 1/2 teaspoon of mixture in the center of the wonton wrapper; lightly brush the edges with the beaten egg. Fold square over to form a triangle.
Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 F 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.