Trader Vics Crab Rangoon Recipes

TRADER VIC'S CRAB RANGOON

Trader Vic's Crab Rangoon image

Make and share this Trader Vic's Crab Rangoon recipe from Food.com.

Provided by Amanda2

Categories Crab

Time 35m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb fresh crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
2 1/2-3 dozen wonton wrappers
1 egg yolk, well beaten
oil, for deep frying
Chinese mustard
Chinese red sauce

Steps:

Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste.
Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.
Heat oil in wok, deep fryer or electric skillet to 375 degrees.
Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.
Serve hot with Chinese mustard and/or red sauce for dipping.

Nutrition Facts : Calories 95.7, Fat 4.9, SaturatedFat 2.6, Cholesterol 31.7, Sodium 154.4, Carbohydrate 8.4, Fiber 0.2, Sugar 0.4, Protein 4.4

TRADER VIC'S CURRIED LAMB KEBABS

Trader Vic's Curried Lamb Kebabs image

Carol Flores of Houston, TX submitted this to the Neiman Marcus cookbook "No Jacket Required".

Provided by Oolala

Categories Lamb/Sheep

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs boneless lamb
1/3 cup olive oil
1/3 cup Dijon mustard
1/4 cup onion, grated
1/4 cup white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon curry powder, adjust to taste
2 garlic cloves, crushed
3 -5 drops sesame oil
1 1/2 teaspoons marjoram
1 teaspoon salt
1/2 teaspoon pepper
8 ounces mushrooms
1 red bell pepper
1 green bell pepper
1 medium onion
4 cherry tomatoes

Steps:

For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
Remove lamb from marinade and reserve the marinade.
Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
Add a cherry tomato to the end of each skewer after 10 minutes.
Serve with rice and chutneys.

Nutrition Facts : Calories 859.1, Fat 71, SaturatedFat 24.5, Cholesterol 163.3, Sodium 995.7, Carbohydrate 13.7, Fiber 3.8, Sugar 6, Protein 42.3

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