Crab Rangoon are a delicious appetizer you’ll find in many Asian restaurants. Typically like a fried wonton, but with a creamy, crabby, tasty filling.
3tablespoonssliced green onionsplus more for garnish
1teaspoongrated ginger
2tablespoonssesame oil
20wonton wrappers
Sweet and Sour Dipping sauce
1/2cuprice vinegar
3/4cupsbrown sugar
2tablespoonsketchup
2teaspoonred chile flakes
1/2cupliquid from canned pineapple
1tablespooncornstarch
1/2cupcanned pineapple chucksdrained and reserved
Instructions
Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce and bring to a boil. Allow to cool while you form the crab Rangoon.
To finish the sauce, add pineapple chunks and puree with an immersion blender or transferring to a blender.
Place the crab meat, cream cheese, Worcestershire sauce, garlic powder, ginger and green onions in a bowl. Stir to combine thoroughly.
Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture in the center. Brush the edges of the wonton with water. Bring 2 opposite corners together in the middle of the wonton and pinch to form a package shape.
Repeat with the raining wontons and crab mixture until all are filled.
Heat oil in a deep fryer to 350 degrees. Fry wontons until a chestnut brown color. Make sure they are browned enough, if not they will be soggy.
Drain the wontons on a paper towel. Serve on a platter with a sprinkling of green onions. Enjoy!