Crab Rangoon
"CRAB RANGOON TO RIVAL ANY RESTAURANT! This Crab Rangoon recipe will be everyone’s favorite appetizer for your takeout fakeout nights, holiday parties, game day parties and everything in between! These homemade crab rangoon taste straight out of a restaurant – or dare I say even better?! They are tantalizingly crunchy on the outside giving way to warm, melty creamy crab filling inside. I’ve included step by step photos, easy to follow instructions for deep fried, baked and air fried crab rangoon, and how..."
INGREDIENTS
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36 wonton wrappers
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3 tablespoons water mixed with 2 teaspoons cornstarch
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6 oz. lump crabmeat canned or fresh (picked over, patted dry*)
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12 oz. cream cheese (softened)
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3 tablespoons mayonnaise
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1/4 cup finely chopped green onions
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1 teaspoon reduced sodium soy sauce
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1 teaspoon Worcestershire sauce
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1 teaspoon Asian chili sauce
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1/2 teaspoon toasted sesame oil
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1/2 teaspoon lemon juice
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1/2 teaspoon sugar
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1/2 teaspoon garlic powder
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1/4 tsp EACH dried mustard, salt, pepper
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3/4 cups sugar
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1/2 cup red wine vinegar
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1/4 cup pineapple juice
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3 tablespoons ketchup
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1 tablespoon soy sauce
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2 teaspoons cornstarch
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1/2 teaspoon Asian chili sauce
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1/2 teaspoon salt
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1/4 teaspoon ginger powder
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