Zilla's Crab Rangoon Recipe
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Ingredients: |
Ingredients: 8 - 10 oz. crab drained* (2) 8 oz. cream cheese ½ tsp. onion powder ½ tsp. minced garlic (or garlic powder) ½ tsp. sugar ½ 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
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Directions: |
Directions: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. |
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Sweet & Sour Sauce |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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