Crab Rangoon And Duck Sauce Food

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CHEF JOHN'S CRAB RANGOON



Chef John's Crab Rangoon image

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 6

Number Of Ingredients 17

8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60 (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

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.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g

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

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

CRAB RANGOON & SAUCE FOR 30



Crab Rangoon & Sauce for 30 image

Make and share this Crab Rangoon & Sauce for 30 recipe from Food.com.

Provided by Aroostook

Categories     Crab

Time 50m

Yield 60 serving(s)

Number Of Ingredients 14

1/2 lb cream cheese
1/2 lb crabmeat (fresh if available)
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Old Bay Seasoning
1 cup oil
1/2 cup ketchup
6 tablespoons white vinegar
6 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 large sweet onion, grated fine

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.

CRAB RANGOON CHEESECAKE



Crab Rangoon Cheesecake image

A combination of two of my favorite party recipes. One of those easy to throw together recipes that can dazzle a crowd!

Provided by LuvsSushi

Categories     Crab

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 egg
1 (12 ounce) package wonton wrappers
3 (8 ounce) packages cream cheese, softened
4 eggs
3/4 cup scallion, chopped
2 teaspoons garlic powder
1 1/2 cups imitation crabmeat
1/2 teaspoon soy sauce
1 (8 ounce) jar Chinese duck sauce

Steps:

  • Preheat oven to 325.
  • Line the bottom of a 9" spring form pan with waxed paper. Take wonton wrappers, and start to line the bottom and up the sides of the pan, slightly overlapping, and basting with a bit of eggwash made with one egg and a few drops of water as you go along.
  • Toast the wonton pie shell in the oven for 10 minutes.
  • Using a beater or food processer, beat cream cheese until light and fluffy, and then mix in the four eggs, garlic powder, and soy sauce.
  • Using a rubber spatula, fold in scallions and crab meat.
  • Pour into spring form pan, and bake for 50 minutes until set.
  • Allow to chill overnight before releasing from pan.
  • Drizzle with duck sauce before serving.
  • Serve with toasted wonton wrappers or crackers of choice.

Nutrition Facts : Calories 378.4, Fat 22.9, SaturatedFat 13.3, Cholesterol 158.7, Sodium 714.5, Carbohydrate 29.9, Fiber 0.8, Sugar 0.5, Protein 13.5

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