Crab Rangoon Sauce For 30 Recipes Recipe For Banana

CRAB RANGOON

Steps:

• Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
• Mix together all of the filling ingredients except the crab meat, then gently fold crab into cream cheese mixture.
• Line a baking sheet with parchment paper (to lay assembled wontons on).
• Working on a flat, dry surface, lay out 2-4 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place one scant tablespoon wonton filling in the center of each wonton wrapper.
• TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, lightly brush the 4 edges of the wrapper with the water/cornstarch mixture. Bring the two opposite corners of the wonton together and pinch to seal. Next, pull the other two corners up so all the tips are touching. Press the tips together to seal, then work your way down to tightly seal the edges, pressing out excess air. It is okay if the edges don't evenly meet, as long as they are sealed closed. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
• TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
• Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don't have a thermometer, make sure to test a spare wonton to ensure the oil isn't too hot.
• Gently add rangoons in batches so they don't overcrowd the pot, about 4-6. Fry until golden brown, either pressing down with a metal spyder to submerge or turning over once to cook evenly. Drain on paper towels and repeat with remaining rangoons.

CRAB RANGOON AND DUCK SAUCE

Steps:

• 1. Get the oil hot. While it is heating up place the cream cheese, diced crab, scallions, powdered sugar, salt, Worcestershire, and garlic in a bowl and combine
• 2. You want a large surface to have enough room to set up an assembly line to make the wontons
• 3. get a small ramekin with warm water. Lay out a few rows of the wontons.
• 4. Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
• 5. With your fingertips wet 1/2 of the wonton and fold the other half over and pinch to seal. Place on a cookie sheet and finish the assembly line.
• 6. Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
• 7. Duck sauce recipe https://www.justapinch.com/recipes/sauce-spread/dip/duck-sauce.html

CRAB RANGOON & SAUCE FOR 30

Steps:

• Rangoons: Beat room temperature cream cheese until smooth.
• Stir in crab meat, egg yolks, S& P& spice.
• Place the wonton wrapper with a corner pointing towards you.
• Put one teaspoon of the filling in the center of the bottom half of the wrapper.
• Moisten lower two edges with the beaten egg.
• Bring points so they touch& seal edges to form a triangle.
• Brush a little egg on the edges.
• Pinch edges to seal and give a slight twist.
• Sauce: Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce in a medium bowl.
• Add grated onion and blend well.
• Heat wok and add oil for deep-frying.
• When oil is ready (temperature 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
• Deep-fry until they are golden brown, about 3 minutes, turning once.
• Remove with a slotted spoon and drain on paper towels.

EASY CRAB RANGOON

Steps:

• In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar.
• Mix in crab meat.
• Place a tablespoon of crab mixture in the middle of each wonton wrapper.
• Brush a small amount of water on all four edges of the wonton wrapper. Pinch corners together, sealing them completely.
• Pour oil in a deep skillet or pan. Heat oil to 350 degrees.
• Fry each piece for about 1-2 minutes or until lightly golden.
• Place a wire rack over a layer of paper towels. After they are done frying, place them on the wire rack and allow them to cool.
• Serve with a sweet and sour sauce.

CRAB RANGOON

Steps:

• Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.
• Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
• Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
• Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an "open envelope" shape.
• Moisten the top "flap of the envelope" and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
• Continue filling and folding the wonton wrappers until you have used all of the filling.
• Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
• Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
• To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
• Serve warm with your favorite dipping sauce.

CRAB RANGOON SOUP

Steps:

• 1. Chop green onions using mostly the white part. Add some green for color or to taste. Saute in butter until tender.
• 2. Add chicken broth and softened cream cheese. Cook on medium/low heat until cream cheese is melted.
• 3. Add rest of the ingredients (expect Wontons) including the liquid from the canned crab and heat through.
• 4. Serve with crispy Wonton strips.