Crab Rangoon & Sauce for 30

READY IN: 50mins
Recipe by Aroostook

This makes 60 rangoons. These may be frozen "raw" and quick fried at the last minute.

Top Review by txzuckerbaeckerin

That was just about perfect. And yes, even after thawing, we never had a change in the taste or the crispy texture. The sauce was the perfect match( I added a little bit of sweet mustard to a seperated p0rtion of sauce, yummy, too)

Ingredients Nutrition

Directions

  1. Rangoons: Beat room temperature cream cheese until smooth.
  2. Stir in crab meat, egg yolks, S& P& spice.
  3. Place the wonton wrapper with a corner pointing towards you.
  4. Put one teaspoon of the filling in the center of the bottom half of the wrapper.
  5. Moisten lower two edges with the beaten egg.
  6. Bring points so they touch& seal edges to form a triangle.
  7. Brush a little egg on the edges.
  8. Pinch edges to seal and give a slight twist.
  9. Sauce: Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce in a medium bowl.
  10. Add grated onion and blend well.
  11. Heat wok and add oil for deep-frying.
  12. When oil is ready (temperature 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
  13. Deep-fry until they are golden brown, about 3 minutes, turning once.
  14. Remove with a slotted spoon and drain on paper towels.

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