Crab Rangoon With Plum Sauce Recipe

Name: Crab Rangoon With Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb crabmeat; 1/2 lb cream cheese (room temperature); 1/2 teaspoon A.1. Original Sauce; 1/4 teaspoon garlic powder; 1 package wonton skins; Plum Sauce:; 1 cup plum preserves; 1/2 cup water; 2 tablespoons ketchup; 2 tablespoons vinegar

Servings: persons

1/2 lb crabmeat
1/2 lb cream cheese (room temperature)
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
1 package wonton skins
Plum Sauce:
1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar

1
Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
2
Place one teaspoon of mixture on each wonton skin.
3
Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
4
Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
5
Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
6
Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
7
Serve hot or cold with Crab Rangoon.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb crabmeat, 1/2 lb cream cheese (room temperature), 1/2 teaspoon A.1. Original Sauce, 1/4 teaspoon garlic powder, and more.

Yes, Crab Rangoon With Plum Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Rangoon With Plum Sauce

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