CopyCat Crab Ragoon

Let's Cook

1. Step 1.

   In a mixing bowl, combine the crabmeat, steak sauce, egg yolk, and garlic powder. Mix thoroughly with a fork or your hands until the mixture forms a paste-like consistency that holds together when pressed.

2. Step 2.

   Lay a wonton wrapper on a clean work surface. Place a rounded spoonful of the crab mixture in the center of the wrapper. Keep the remaining wrappers covered with a damp towel to prevent drying.

3. Step 3.

   Bring the 4 corners of the wrapper together over the filling, pinching the edges firmly to seal and form a small pouch. Ensure there are no gaps to prevent leakage during frying.

4. Step 4.

   Brush the sealed pouch with egg yolk. This will help it brown and seal further. Repeat with the remaining wrappers and filling.

5. Step 5.

   While you assemble the pouches, heat oil in a deep fryer or heavy pot to 375°F (190°C). Use enough oil to submerge the pouches.

6. Step 6.

   Carefully lower a few pouches into the hot oil, being careful not to overcrowd. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels. Repeat with remaining pouches.

7. Step 7.

   Serve the crab pouches hot with sweet and sour sauce or Chinese mustard on the side. Leftovers will only keep for a day or two in the refrigerator. Do not freeze.