Crab Cream Cheese Wontons & Dipping Sauce

• Seafood

  • 1/2 lb Crab meat, fresh

• Produce

  • 1 Clove Garlic
  • 1/2 tsp Ginger
  • 2 Green onions, thin

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Ketchup
  • 1/2 tsp Lemon juice, freshly squeezed
  • 9 1/2 tsp Soy sauce, low sodium
  • 1/2 tsp Worcestershire sauce

• Pasta & Grains

  • 24 Wonton, skins

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 Salt and pepper
  • 5 tbsp White sugar

• Oils & Vinegars

  • 1 Oil
  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil
  • 4 tbsp Vinegar
  • 2 tbsp White wine vinegar

• Dairy

  • 8 oz Cream cheese

• Liquids

  • 10 tbsp Water

Found on bakingbeauty.net

Description

Ingredients

• For the Cream Cheese Wontons with Crab
• ½ Pound Fresh Crab Meat, Shell Removed
• 8 Ounces of Cream Cheese, Softened
• ½ Teaspoon Worcestershire Sauce
• ½ Teaspoon Low Sodium Soy Sauce
• ½ Teaspoon Grated Ginger
• ½ 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
• ½ 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
• ½ Cup Water

Directions

• 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, well 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.