Crab Rangoon With A Simple Plum Sauce Recipes

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CRAB RANGOON



Crab Rangoon image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15

1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying

Steps:

  • For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
  • For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
  • Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

CRAB RANGOON



Crab Rangoon image

This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Provided by Carol Belle

Categories     Appetizers and Snacks     Seafood     Crab

Time 50m

Yield 8

Number Of Ingredients 7

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
  • Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g

PLUM SAUCE



Plum Sauce image

This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.

Provided by Rayna

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon ground ginger

Steps:

  • In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g

CRAB RANGOON WITH PLUM SAUCE



Crab Rangoon with Plum Sauce image

Make and share this Crab Rangoon with Plum Sauce recipe from Food.com.

Provided by Tonkcats

Categories     Crab

Yield 1 batch

Number Of Ingredients 9

1/2 lb crabmeat
1/2 lb cream cheese (room temperature)
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
1 package wonton skins
1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar

Steps:

  • Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
  • Place one teaspoon of mixture on each wonton skin.
  • Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
  • Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
  • Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
  • Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
  • Serve hot or cold with Crab Rangoon.

Nutrition Facts : Calories 1894, Fat 79.5, SaturatedFat 44.1, Cholesterol 345.1, Sodium 3065.5, Carbohydrate 237.7, Fiber 3.7, Sugar 169.3, Protein 56.8

REDUCED FAT CRAB RANGOON WITH PLUM SAUCE



Reduced Fat Crab Rangoon With Plum Sauce image

A lower fat version of this appetizer that does not skimp on flavor. Filling can be made a day in advance and brought to room temperature before cooking. Baking with vegetable cooking spray makes this a healthier alternative to deep frying. To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping.

Provided by Maureenie

Categories     Crab

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 16

2 (8 ounce) packages reduced-fat cream cheese, softened
1/4 cup reduced-fat sour cream
2 teaspoons citrus soy sauce (naturally lower in sodium) or 2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
12 ounces canned crabmeat, drained and flaked
4 green onions with tops, sliced thin
1 garlic clove, minced
2 teaspoons gingerroot, minced
72 wonton wrappers (need two 48-count packages)
vegetable oil cooking spray
1/2 cup plum preserves
1/4 cup water
1 tablespoon ketchup
1 tablespoon rice vinegar
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 425°F.
  • Spray baking sheet with vegetable cooking spray.
  • Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
  • Fold in crab meat, green onion, garlic, and ginger.
  • Lay out 6 wonton wrappers on a glass cutting board. Place a bowl of water next to your work surface.
  • Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
  • Moisten your fingers with water and fold each wrapper in half to form a triangle. Release any air that may be in the wrapper and press edges to seal and crimp.
  • Place each wonton pocket on baking sheet.
  • Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
  • Bake at 425°F for 12 to 15 minutes or until golden brown.
  • Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
  • To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
  • Dissolve cornstarch in approximately 1 tablespoon more or less of water.
  • Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
  • Serve as a hot or cold dipping sauce with crab rangoon.

Nutrition Facts : Calories 244.1, Fat 6.7, SaturatedFat 3.8, Cholesterol 42.1, Sodium 446.2, Carbohydrate 33, Fiber 0.9, Sugar 5.9, Protein 12

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Top Asked Questions

How to make crab Rangoons?
Crispy, golden-brown crab rangoons are made with tender wonton wrappers and a delicate cream cheese and crab filling. In a mixing bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion. Place a wonton wrapper on a clean work surface.
What sauce goes well with Crab Rangoon?
In my Crab Rangoon recipe, I use a combination of Chinese light soy sauce, fruity, umami-rich Worcestershire sauce, sesame oil, and ground white pepper to flavor the cream cheese. It’s a little bit sweet, a little bit toasty, and the seasonings balance the delicate crab, garlic, and scallions well. Want to make a spicy filling?
How to make crab wonton?
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.
How do you make a wonton Rangoon?
Place a wonton wrapper on a clean work surface. Lay the wrapper with the corner facing up, so it looks like a “diamond” shape. Brush the edges of the wrapper with the egg, and place 2 tsp of the crab filling in the center. Do not overfill. Fold and Seal the Rangoon. Fold the bottom corner UP to seal the wonton in a triangle shape.

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