Crab Rangoon With A Simple Plum Sauce Recipes

CRAB RANGOON

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

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.

PLUM SAUCE

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.

CRAB RANGOON WITH PLUM SAUCE

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.

REDUCED FAT CRAB RANGOON WITH PLUM SAUCE

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.