Crab Rangoon
Rating
The homemade duck sauce is EVERYTHING,
Ingredients
- DUCK SAUCE (OPTIONAL)
- ½ c. apricot preserves
- 2 tsp. unseasoned rice vinegar
- 1 tsp. low-sodium soy sauce
- CRAB RANGOON
- 1 (8-oz.) block cream cheese, softened
- 6 oz. lump crab meat, picked over
- 3 tbsp. finely chopped chives
- 1 tsp. low-sodium soy sauce
- ½ tsp. garlic powder
- 1 large egg
- 25 wonton wrappers
- Neutral oil, for frying (4 to 6 c.)
Instructions
- DUCK SAUCE (OPTIONAL)
- In a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until smooth. Refrigerate until ready to use.
- CRAB RANGOON
- In a large bowl, combine cream cheese, crab meat, chives, soy sauce, and garlic powder. In a small bowl, whisk egg until blended.
- Place about 1 tablespoon crab mixture in the center of a wonton wrapper. Using your finger or a small brush, lightly rub edges of wrapper with beaten egg (this will help seal the wontons).
- Bring all 4 corners together above center of wrapper and pinch to enclose, moving your fingers down along the edges and forming an “X” shape. Arrange on a large plate or sheet tray. Repeat with remaining crab mixture.
- Into a large heavy pot or Dutch oven fitted with a deep-fry thermometer, pour in oil to a depth of 3" to 4". Working in batches of 4 to 5, fry rangoon until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.
- Arrange crab rangoon on a platter. Serve with duck sauce alongside.
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