Reduced Fat Crab Rangoon With Plum Sauce Recipes

Steps:

• 1. In a small pot take the soy sauce, orange juice, and plum jam and simmer until completely melted. Add the orange zest and set it aside.
• 2. Blend cream cheese until smooth and creamy. Add the lump crab meat and 1 Tbsp of dry salad dressing mix. Blend well. Set to the side.
• 3. Take a wonton and place one teaspoon of filling in the center.
• 4. In a small bowl make the egg wash by beating together 1 egg and 3 Tbsp water. Wet the edges of the wonton with the egg wash mixture. Fold over like a triangle and seal. Repeat until you have enough to fry (10-15). Repeat this action until you are out of filling.
• 5. Heat oil, to 350 - 375 degrees, in a deep-fryer or deep skillet. Drop a few wontons into oil one at a time and fry until golden brown, turning once.
• 6. Take the cooked Rangoon and place it on napkins to remove the excess oil.
• 7. Serve with the plum sauce.

Steps:

• Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
• Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
• Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
• Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

Steps:

• Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
• Place one teaspoon of mixture on each wonton skin.
• Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
• Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
• Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
• Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
• Serve hot or cold with Crab Rangoon.

Steps:

• Preheat oven to 425°F.
• Spray baking sheet with vegetable cooking spray.
• Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
• Fold in crab meat, green onion, garlic, and ginger.
• Lay out 6 wonton wrappers on a glass cutting board. Place a bowl of water next to your work surface.
• Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
• Moisten your fingers with water and fold each wrapper in half to form a triangle. Release any air that may be in the wrapper and press edges to seal and crimp.
• Place each wonton pocket on baking sheet.
• Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
• Bake at 425°F for 12 to 15 minutes or until golden brown.
• Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
• To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
• Dissolve cornstarch in approximately 1 tablespoon more or less of water.
• Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
• Serve as a hot or cold dipping sauce with crab rangoon.

Steps:

• 1. Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
• 2. Dipping Sauce: 1/2 cup orange marmalade (you can use reduced-sugar) 2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired) Dash of Worcestershire sauce Mix together with a fork or whisk & set aside.
• 3. If Baking: Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
• 4. If Frying: Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
• 5. Serve with dipping sauce.