Crab Rangoon & Sauce for 30

Recipe by Aroostook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
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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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