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Crab rangoon

Crab rangoon
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • packed brown sugar - 1 Tbsp
  • milk - 3 Tbsp
  • vegetable oil - 1 item
  • vinegar - 2 Tbsp
  • 8 oz - 2 pkg
  • ground ginger - 1/2 tsp
  • garlic powder - 1/4 tsp
  • wonton skins - 1 lb
  • cloves garlic - 2 item
  • freshly grated Parmesan cheese - 4 Tbsp
  • crabmeat - 1/2 lb
  • finely chopped green onion - 1 Tbsp
  • Add the cheese, garlic powder and crabmeat
  • seeded and finely chopped dried chili pepper bottled kind can be used - 1 tsp

How to make crab rangoon:

Beat cream cheese and milk together until creamy. Add the cheese, garlic powder and crabmeat. Pat 3/4 teaspoon mixture in center of wonton skin. Use enough water on fingers to moisten corners. Pinch together to form triangles. Repeat until all filling and wonton skins are used.

Heat oil to 375° in large skillet and deep-fry until crisp and brown. Serve with Plum Sauce.Plum Sauce:1 jar (12 oz.) plum preserves2 Tbsp. vinegar1 Tbsp. packed brown sugar1 Tbsp. finely chopped green onion1 tsp. seeded and finely chopped dried chili pepper (bottled kind can be used)2 cloves garlic1/2 tsp. ground ginger Combine all ingredients in a small saucepan and bring the mixture to a boil, stirring constantly. Remove from heat and cool. Refrigerate in a covered container overnight to blend flavors. Very festive looking!

Recipe categories: Appetizers, Shellfish, Crab.

Rating:
Crab rangoon
3.3
Average rating: 3.3 of 5, total votes: 8
Cook. Time: PT0M
Total Time: PT0M


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Related ingredients:
sugar, pkg, grated cheddar cheese, crabmeat, cream cheese, softened, can crab meat, english muffins, rotini pasta, jar apple jelly, slices fresh white bread, cut in 4 pieces each, crusts removed
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