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Recipe Source: cdkitchen.com
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Crab Rangoon with Plum Sauce
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/2 pound crab meat
- 1/2 pound cream cheese, at room temperature
- 1/2 teaspoon A-1 steak sauce
- 1/4 teaspoon garlic powder
- 1 package wonton skins
***Plum Sauce***
- 1 cup plum preserves
- 1/2 cup water
- 2 tablespoons ketchup
- 2 tablespoons vinegar
- 1 1/2 teaspoon cornstarch
Combine crab meat, cream cheese, A-1 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. For Plum Sauce: Combine ingredients and bring to a boil in a small saucepan. Add cornstarch to thicken, dissolved in a little water. Stir constantly until thickened. Serve hot or cold with Crab Rangoon.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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