Crab Rangoon - 16 oz

Prep

10 Minutes

Total

15 Minutes

Yield

4 Servings

Ingredients

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:

  1. In small bowl, combine cream cheese, crab meat, scallion, garlic, soy sauce, sesame oil and pepper and combine well
  2. Cover and refrigerate for 2 hours
  3. Heat oil to 350
  4. 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
  5. Fry for 2-3 minutes until golden brown
  6. Freeze half the wontons down for another serving

Chili Duck Sauce: 

  1. In small bowl, combine all ingredients until homogeneous