CRAB RANGOON WITH PLUM SAUCE

Crab Rangoon with Plum Sauce image

Make and share this Crab Rangoon with Plum Sauce recipe from Food.com.

Provided by Tonkcats

Categories Crab

Yield 1 batch

Number Of Ingredients 9

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Ingredients

1/2 lb crabmeat
1/2 lb cream cheese (room temperature)
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
1 package wonton skins
1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar

Steps:

Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
Place one teaspoon of mixture on each wonton skin.
Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
Serve hot or cold with Crab Rangoon.

Nutrition Facts : Calories 1894, Fat 79.5, SaturatedFat 44.1, Cholesterol 345.1, Sodium 3065.5, Carbohydrate 237.7, Fiber 3.7, Sugar 169.3, Protein 56.8