Monday, October 9, 2017

Easy Crab Ragoon with Sweet and Sour Sauce

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
This sounds much better than Chinese takeout.
Give it a try!

1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers - at Harter House in the produce section
Oil, for deep frying


Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below.  Pinch to seal tight and make sure that there is no leakage.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Use real crab meat if possible.Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
To make the sweet and sour sauce, please refer to my 

1 cup sugar
Mix with 2 T. cornstarch
½ Cup Cider Vinegar
½ Cup pineapple juice
½ Cup Ketchup
1 tsp Soy Sauce
2 T Water
1 cup pineapple chunks (or tidbits)

Combine and heat on the stove top till it reaches the desired thickness.

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