Crab Rangoon & Sauce For 30

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 60
• 1/2 lb cream cheese
• 1/2 lb crabmeat (fresh if available)
• 2 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon old bay seasoning
• 1 cup oil
• 1/2 cup ketchup
• 6 tablespoons vinegar
• 6 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons worcestershire sauce
• 1 large sweet onion, grated fine

Recipe

• 1 rangoons: beat room temperature cream cheese until smooth.
• 2 stir in crab meat, egg yolks, s& p& spice.
• 3 place the wonton wrapper with a corner pointing towards you.
• 4 put one teaspoon of the filling in the center of the bottom half of the wrapper.
• 5 moisten lower two edges with the beaten egg.
• 6 bring points so they touch& seal edges to form a triangle.
• 7 brush a little egg on the edges.
• 8 pinch edges to seal and give a slight twist.
• 9 sauce: combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and worcestershire sauce in a medium bowl.
• 10 add grated onion and blend well.
• 11 heat wok and add oil for deep-frying.
• 12 when oil is ready (temperature 360 - 375 degrees), carefully slide in the crab rangoon, taking care not to overcrowd the wok.
• 13 deep-fry until they are golden brown, about 3 minutes, turning once.
• 14 remove with a slotted spoon and drain on paper towels.