Crab Rangoon - 16 oz
Prep
10 MinutesTotal
15 MinutesYield
4 ServingsIngredients
Crab Rangoon
- 16 Oz Heron Point Crab Meat
- 64 Wonton wrappers
- 1 lb Cream cheese, room temp
- 1 Cup Scallions, sliced
- 2 Cloves Garlic, minced
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1/2 tsp Black pepper
- Oil, frying
Chili Duck Sauce
- 1/2 Cup Apricot preserves
- 4 tsp Rice vinegar
- 1 tsp Soy sauce
- 1/2 tsp Ground ginger
- 1/2 tsp Garlic powder
- 1 Tbsp Hot honey
Instructions
Crab Rangoon:
- In small bowl, combine cream cheese, crab meat, scallion, garlic, soy sauce, sesame oil and pepper and combine well
- Cover and refrigerate for 2 hours
- Heat oil to 350
- To assemble wontons, set up clean work surface with a cutting board, and small bowl of warm water. Working in batches of 3 or 4 will be most efficient and less messy. Dip finger in water and grace a border on each wrapper. Scoop 2tsp of filling per wonton. Fold edges together in traditional Rangoon shapes
- Fry for 2-3 minutes until golden brown
- Freeze half the wontons down for another serving
Chili Duck Sauce:
- In small bowl, combine all ingredients until homogeneous