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Zilla's Crab Rangoon Recipe

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This recipe for Zilla's Crab Rangoon, by , is from The Free Christian Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melanie Flory


8 - 10 oz. crab drained*
(2) 8 oz. cream cheese
tsp. onion powder
tsp. minced garlic (or garlic powder)
tsp. sugar
tsp. Worcestershire sauce
⅛ tsp. Oriental 5 spice (optional)
1 tsp. soy sauce
2 (or more) green onions, chopped or sliced thin
2 pack wonton wrappers (or egg roll wraps, cut diagonally)
Oil for deep frying

1. Mix all ingredients together well.
2. Place 1 - 2 T. crab mix on wonton wrapper, wet side to create seal.
3. Fold four edges together & pinch side seams.
4. Deep fry 2 minutes or until desired crispiness. Drain on paper towels. Serve with sweet & sour sauce.

*Notes: Original recipe calls for 2 cans crab, drained. I use less due to mixture gets crumbly when fried (too much crab), imitation crab is also okay.

Sweet & Sour Sauce

⅓ c. distilled white vinegar
2 tsp. vegetable oil
⅔ c. unsweetened pineapple juice
2 T. ketchup
3 T. brown sugar
2 tsp. cornstarch
Salt to taste

1. In small saucepan over medium-low heat, whisk together vinegar & cornstarch.
2. Add oil, pineapple juice3, ketchup, brown sugar & salt; whisking constantly until mixture is heated through.
Note: I usually add all ingredients together except the cornstarch - mix cornstarch (more than listed) with a little hot water & then add to sauce to thicken it. (starch clumps if adding alone afterward.)

*Serve with Zilla's Crab Rangoon recipe.




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