Print Recipe

Trader Vic's Crab Rangoon

As an Amazon Associate, I earn from qualifying purchases.


  • 1/4 pound crabmeat
  • 1/4 pound cream cheese
  • 1 teaspoon A-1 sauce
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 egg yolk
  • 24 won ton wrappers
  • Oil for deep frying
  • Hot mustard
  • Cocktail sauce


  1. Chop the crabmeat into small pieces and blend in the cream cheese and A-1 sauce.
  2. Add garlic powder, salt, pepper and egg yolk and blend well.
  3. Place 1/2 teaspoon of the filling on each won ton skin. Fold the corners over envelope-style. Moisten the edges of the skin with water and twist to seal.
  4. Heat the oil until very hot in a work or deep fryer.
  5. Fry the packets a few at a time until delicately browned. Drain on paper toweling.
  6. Serve with hot mustard and cocktail sauce or sweet and sour sauce.