Best Crab Rangoon Sauce For Recipes

CRAB RANGOON

Steps:

• For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
• For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
• Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

CRAB RANGOON

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
• Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

CRAB RANGOONS AND DIPPING SAUCE

Steps:

• 1. Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
• 2. Dipping Sauce: 1/2 cup orange marmalade (you can use reduced-sugar) 2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired) Dash of Worcestershire sauce Mix together with a fork or whisk & set aside.
• 3. If Baking: Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
• 4. If Frying: Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
• 5. Serve with dipping sauce.

CRAB RANGOON & SAUCE FOR 30

Steps:

• 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.

CHEF JOHN'S CRAB RANGOON

Steps:

• Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
• Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
• Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
• Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

CRAB RANGOON

Steps:

• In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.