Crab Rangoon With Plum Sauce Recipes

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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

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!

CRISPY CRAB RANGOON



Crispy Crab Rangoon image

My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
Oil for frying
Sweet-and-sour sauce

Steps:

  • In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CRAB RANGOON



Crab Rangoon image

Bite into these golden appetizers, and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14 appetizers.

Number Of Ingredients 7

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1/2 cup lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Cooking spray

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 43 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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

CHEF JOHN'S CRAB RANGOON



Chef John's Crab Rangoon image

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 6

Number Of Ingredients 17

8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60 (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

Steps:

  • Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  • Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  • Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  • Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 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



Crab Rangoon image

As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.

Provided by Jet Tila

Categories     appetizer

Time 30m

Yield 24 pieces

Number Of Ingredients 9

8 ounces (227 g) lump crabmeat or snow crabmeat
16 ounces (454 g) cream cheese, at room temperature
2 scallions (whites only), very finely chopped
2 tablespoons (5 g) finely chopped tarragon
Kosher salt and freshly ground black pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 quarts (1.9 L) vegetable oil, for frying
Sweet chili or plum sauce, for serving

Steps:

  • Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
  • Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
  • With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
  • Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
  • Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360 degrees F (182 degrees C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a rimmed baking sheet. I like to serve these with sweet chili or plum sauce.

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