60 Crab Rangoons

Make a lot as they freeze well. This is my own recipe with my own sauce recipe.

1/2 lb of Cream cheese
1/2 lb of Cooked crab meat
2 Egg yolks
1/2 tsp Salt
1/4 tsp Freshly ground white pepper
1/2 tsp Old Bay seasoning “optional”
1. Beat Cream Cheese until smooth. Stir in crab meat, egg yolks, salt and white pepper. Place the wonton wrapper with a corner pointing towards you on the table.
2. Put one teaspoon of the filling in the center of the bottom half of the wrapper. Moisten lower two edges with the beaten egg. Bring top point of wrapper down to bottom point and seal edges to form a triangle. Brush a little egg on the front of the triangle’s right corner. With a twisting action, bring the two moistened surfaces together and pinch to seal.
3. Cooking Instructions: After all the the crab rangoons are done, heat your fry daddy or deep fryer to high and place no more than four in at a time and deep fry until golden brown.

Crab Rangoon Sauce (enough sauce for 60 rangoons)

1 C Vegetable oil
1/2 C Ketchup
2 tbsp Soy sauce
6 tbsp White vinegar
6 tbsp Honey
2 tbsp Lemon juice
2 tbsp Worcestershire sauce
1 tsp Salt
1 lg Yellow onion, grated

1. Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, worcestershire sauce, and salt in a medium bowl. Add grated onion and blend well.

You will love the taste of this sauce. Hope you enjoy it as much as we do.

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