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Crab Cream Cheese Wontons & Dipping Sauce

Servings: 24
Prep Time: 15 mins
Cook Time: 4 mins
Total Time: 19 mins
Crab Cream Cheese Wontons dipping sauce: Super crispy wontons stuffed with a juicy and flavorful crab filling. Cheaper and faster than takeout! Optional Sweet & Sour dipping sauce recipe included.

Ingredients

  • For the Cream Cheese Wontons with Crab
  • 1/2 Pound Fresh Crab Meat, Shell Removed
  • 8 Ounces of Cream Cheese, Softened
  • 1/2 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Low Sodium Soy Sauce
  • 1/2 Teaspoon Grated Ginger
  • 1/2 Teaspoon Lemon Juice Freshly Squeezed
  • 2 Green Onions, Sliced Thin
  • Salt and Pepper, To Taste
  • 24 Wonton Skins
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Water
  • 1 Egg Yolk
  • Oil, For Frying
  • For the Sweet an Sour Crab Rangoon Dipping Sauce
  • 5 Tablespoons White Sugar
  • 1 Tablespoon Honey
  • 1/2 Teaspoon Salt
  • 4 Tablespoon Vinegar
  • 3 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons White Wine Vinegar
  • 3 Tablespoons Ketchup
  • 2 Tablespoons Vegetable Oil
  • 1 Clove Garlic, Minced
  • 1 Tablespoon Cornstarch Dissolved in 3 Tablespoons of Water
  • 1 Tablespoon Sesame Oil
  • 1/2 Cup Water

Instructions

For the Crab Cream Cheese Wontons

  • In a large bowl, combine crab and cream cheese.
  • Stir in Worcestershire sauce, soy sauce, ginger, lemon juice, and green onion. Season with salt and pepper to taste.
  • In a small bowl combine cornstarch and water. Add the egg yolk. Set aside, we'll use this to seal up our wontons in a bit.
  • Fill each wonton wrapped with ~1 teaspoon of filling. Coat the edges of the wonton with the sealing mixture. Then fold over to create a triangle.
  • Press to seal, and then crimp the edges using a fork.
  • In a large pot heat oil to 350 degrees F. Fry in batches for 3-4 minutes or until crispy.
  • Drain on paper towels.

For the Cream Cheese Rangoon Dipping Sauce

  • Im a large bowl, combine sugar, salt, vinegars, soy sauce, and ketchup. Stir until sugar is dissolved.
  • In a small bowl, combine the cornstarch/water mixture with the sesame oil. Set aside.
  • In a medium skillet heat vegetable oil. Cook garlic for 1-2 minutes.
  • Slowly pour in your prepared sauce. Stir frequently until it comes to a boil. Reduce to low and add in cornstarch mixture until thickened.
  • Pour in water. Remove from heat.
Course: Appetizer
Cuisine: Chinese
Author: Krystle
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