Crab Rangoon Sauce For 30 Food

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.

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:

• Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
• Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
• Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
• Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
• Place all 6 in the hot oil and repeat process.
• By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
• You want them a nice golden color.
• When done remove with a slotted spoon and drain on paper towells.
• Repeat until done.
• Try to share.

CRAB RANGOON

Steps:

• Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
• Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
• With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
• Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
• Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360 degrees F (182 degrees C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a rimmed baking sheet. I like to serve these with sweet chili or plum sauce.

CRAB RANGOON

Steps:

• Mix softened cream cheese, crab, soy sauce, Worcestershire sauce, garlic powder, and onions.
• Serve as a dip with crackers, chips or bread. Or use to make crab rangoons. I've had a hard time finding wonton wrappers, so I've used crescent rolls quite successfully. If making rangoons with crescent rolls, they are really yummy if you sprinkle with more garlic powder before baking = ).

CRAB RANGOON

Steps:

• Combine crabmeat, cream cheese, A-1 Sauce and garlic powder.
• Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper.
• Gather edges together, moisten with egg yolk and pinch to seal.
• Deep fry in hot oil in bunches until golden brown, about 3 minutes.
• Drain on paper towels.
• Serve hot. - - - - - - - - - - - - - - - - - -

CRAB RANGOON

Steps:

• Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
• Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
• Heat oil in medium skillet or wok to 360°F. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve with sauce.

CRAB RANGOON WITH PLUM SAUCE

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.