Crab Rangoon - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Crab Rangoon



For Sauce:
½ cup blackberry puree
½ cup sake or sherry
1 tbsp cornstarch
½ tsp salt
½ tsp red pepper flakes
½ tsp grated ginger
1 tsp lime juice
2 cloves garlic, minced
1 ½ tbsp honey

For Crab Rangoon:
1 8-oz bar softened cream cheese
1 small can crabmeat (the cheap stuff is fine!)
¼ cup shredded cheddar cheese
¼ cup minced yellow onion (you can also use scallions to add color)
1 package wonton wrappers


For Sauce:
Combine all ingredients in a saucepan.  Bring to a boil over medium heat and cook until mixture is clear and thickened. 

For Crab Rangoon:
In a bowl, mix together cream cheese, crabmeat, cheddar cheese and onion.  Unwrap wonton wrappers and place on counter.  Using water as a "glue," lightly trace the edges of the wrapper with your finger.  Place 1-2 tsp of cream cheese filling in the center of the square. 

Next, fold edges together to make a triangle.  Make sure to check  that all edges are sealed.  Pan fry in ¼ - ½ inch deep vegetable oil until both sides are lightly browned.  Lay on a tray covered with paper towels to help absorb the excess oil. 

Serve warm wontons on a tray with bowl of sauce to dip.  Yummy!!!!

Click here to answer this week's Meal Ticket secret ingredient question.

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