Crab Rangoon With Pineapple Chile Dipping Sauce Recipes

CRAB RANGOON

Steps:

• Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
• Mix together all of the filling ingredients except the crab meat, then gently fold crab into cream cheese mixture.
• Line a baking sheet with parchment paper (to lay assembled wontons on).
• Working on a flat, dry surface, lay out 2-4 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place one scant tablespoon wonton filling in the center of each wonton wrapper.
• TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, lightly brush the 4 edges of the wrapper with the water/cornstarch mixture. Bring the two opposite corners of the wonton together and pinch to seal. Next, pull the other two corners up so all the tips are touching. Press the tips together to seal, then work your way down to tightly seal the edges, pressing out excess air. It is okay if the edges don't evenly meet, as long as they are sealed closed. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
• TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
• Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don't have a thermometer, make sure to test a spare wonton to ensure the oil isn't too hot.
• Gently add rangoons in batches so they don't overcrowd the pot, about 4-6. Fry until golden brown, either pressing down with a metal spyder to submerge or turning over once to cook evenly. Drain on paper towels and repeat with remaining rangoons.

CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE

Steps:

• Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
• Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
• Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
• Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE

Steps:

• Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
• FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
• Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
• Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
• DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
• When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
• Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.

CRAB RANGOON

Steps:

• Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.
• Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
• Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
• Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an "open envelope" shape.
• Moisten the top "flap of the envelope" and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
• Continue filling and folding the wonton wrappers until you have used all of the filling.
• Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
• Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
• To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
• Serve warm with your favorite dipping sauce.