Crab Rangoon

Crab Rangoon

Print
Email
|

by Charlotte Today

WCNC.com

Posted on December 12, 2012 at 2:29 PM

Crab Rangoons

8 oz crabmeat (or surimi-imitation)
8 oz cream cheese (regular or low fat)
½ to 1 tsp salt
½ tsp garlic powder or granulated garlic
1 tsp fresh horseradish
1-package wonton wrappers
Water
In bowl or food processor, mix crabmeat. Cream cheese, salt, garlic powder and horseradish until well blended.
Set up “wrapping” station with small bowl of water, wonton wrappers, crab mixture and two teaspoons. Use a cutting board and have a damp towel to cover wonton wrappers to keep them from drying out.
Lay a wrapper flat and wet the edges. Place a teaspoon of mixture into center and fold upward to form a triangle. Seal with fingers and then wet one of the horizontal points and pinch wonton together in center. Fry in small batches in 350-degree vegetable oil until golden brown.

Serve with Plum Dipping Sauce (recipe on next page)
Plum Dipping Sauce

1 can crushed pineapple in syrup
1-cup sugar
1-cup water
1 cup white (or rice) vinegar
1 TBSP soy sauce
2 TBSP cornstarch
2 TBSP cold water
1 cup plum jam

Heat pineapple with syrup, sugar, water, vinegar and soy sauce to boiling. Mix cornstarch and cold water into “slurry” and stir gradually into mixture. Heat to a boil, stirring constantly.
Cool to room temperature; add plum jam and stir to combine. Cover and refrigerate.
This sauce will keep in the refrigerator for several weeks. It is great as a glaze on meat or shrimp for the grill or with pot stickers and egg rolls. It is also good over cream cheese with crackers.
 

Print
Email
|