Crab Rangoon
Posted on October 10, 2012 by Leslie Blythe 3 comments
My friend Sharon, who lives in Brisbane Australia, asked me to post my recipe for crab rangoon. I remember making these for a party years ago. You can buy ready made chili sauce (my favorite is Mae Ploy Sweet Chili Sauce) or make you own (below).
Crab Rangoon
Makes 50
3 – 8 oz packs softened cream cheese
1 lb can crabmeat
3-4 green onions
2 tsp sugar
3 cloves garlic
1 tsp garlic powder
1 pack wonton wrappers
Vegetable oil for deep frying
Mix first 5 ingredients well. Spoon about 1 tbsp. or less into wraper. Crimp corners, pinch to secure. Deep fry at 375° for about 1 min. or until golden brown. Makes 50.
Tip
This appetizer freezes perfectly! Thaw overnight in refrigerator. Heat in a preheated 400° oven for 5-6 min.
Chili Garlic Sauce for Crab Rangoon
2 cups sugar
½ cup water
2 stalks lemongrass
4 cloves of garlic, crushed
½ cup Sriracha chili sauce
1 tsp salt
1 Tbs white wine vinegar
1 Tbs cornstarch
¼ finely diced red chilies
Put first four ingredients into a saucepan and simmer for 30 minutes, until a thick syrup forms. Remove from heat, strain into new saucepan and add salt and chili sauce. Bring back to a gentle simmer. In small mixing bowl, dissolve cornstarch in vinegar; whisk this into sauce to thicken it. Finish with finely diced chilies.