RANGOON-
Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste. Place one teaspoon of mixture on each wonton skin. Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
PLUM SAUCE-
In a small saucepan, combine plum preserves, water, ketchup, and vinegar; bring to a boil. Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened. Serve hot or cold with Crab Rangoon.
Originally Submitted
1/5/2010
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