Reduced Fat Crab Rangoon With Plum Sauce Recipes

CRISPY CRAB RANGOON

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

CRAB RANGOON WITH A SIMPLE PLUM SAUCE

Steps:

• 1. In a small pot take the soy sauce, orange juice, and plum jam and simmer until completely melted. Add the orange zest and set it aside.
• 2. Blend cream cheese until smooth and creamy. Add the lump crab meat and 1 Tbsp of dry salad dressing mix. Blend well. Set to the side.
• 3. Take a wonton and place one teaspoon of filling in the center.
• 4. In a small bowl make the egg wash by beating together 1 egg and 3 Tbsp water. Wet the edges of the wonton with the egg wash mixture. Fold over like a triangle and seal. Repeat until you have enough to fry (10-15). Repeat this action until you are out of filling.
• 5. Heat oil, to 350 - 375 degrees, in a deep-fryer or deep skillet. Drop a few wontons into oil one at a time and fry until golden brown, turning once.
• 6. Take the cooked Rangoon and place it on napkins to remove the excess oil.
• 7. Serve with the plum 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.