Crab Rangoon & Sauce for 30
This makes 60 rangoons. These may be frozen "raw" and quick fried at the last minute.
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INGREDIENTS
NutritionRangoon
- 1⁄2lb cream cheese
- 1⁄2lb crabmeat (fresh if available)
- 2egg yolks
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄2teaspoon Old Bay Seasoning
Sauce
- 1cup oil
- 1⁄2cup ketchup
- 6tablespoons white vinegar
- 6tablespoons honey
- 2tablespoons soy sauce
- 2tablespoons lemon juice
- 2tablespoons Worcestershire sauce
- 1
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DIRECTIONS
- 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.
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