Crab Rangoon And Duck Sauce Recipes

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 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.

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.

CRAB RANGOON CHEESECAKE

Steps:

• Preheat oven to 325.
• Line the bottom of a 9" spring form pan with waxed paper. Take wonton wrappers, and start to line the bottom and up the sides of the pan, slightly overlapping, and basting with a bit of eggwash made with one egg and a few drops of water as you go along.
• Toast the wonton pie shell in the oven for 10 minutes.
• Using a beater or food processer, beat cream cheese until light and fluffy, and then mix in the four eggs, garlic powder, and soy sauce.
• Using a rubber spatula, fold in scallions and crab meat.
• Pour into spring form pan, and bake for 50 minutes until set.
• Allow to chill overnight before releasing from pan.
• Drizzle with duck sauce before serving.
• Serve with toasted wonton wrappers or crackers of choice.