We make this recipe in this quantity but use half for one meal and save the remaining half for another meal later in the week.
Crab Rangoon Ingredients:
- 1 can lump crab meat (or fresh!)
- 1 8 oz package Philadelphia Cream Cheese
- 3 green onions, minced
- 1 t Worchestershire
- 1 t Soy Sauce
- 1 package Won Ton wrappers
Combine cream cheese, crab, and scallions in a medium bowl. Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip then seal. Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.
Protip: Instead of making these in the traditional four-pointed star, you can make them into triangles and use less oil to fry them.
Heat oil 375°F to a pan then add 5-6 crab rangoons to the oil. Cook, adjust flame to maintain temperature and agitating and flipping them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes. Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with spicy sweet and sour sauce.
Spicy Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 2 teaspoons red chile flakes (more or less to taste)
- 1/2 cup plus 1 tablespoon water
- 1 tablespoon corn starch
- 1/2 cup fresh pineapple chunks or canned chunks, drained
Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce and bring to a boil. Allow to cool while you form the crab rangoon.
To finish the sauce, add pineapple chunks and puree with an immersion blender. This IS sweet but SO much better than that cloyingly sweet bright red nonsense.