Crab Rangoon

My friend Sharon, who lives in Brisbane Australia, asked me to post my recipe for crab rangoon.  I remember making these for a party years ago.  You can buy ready made chili sauce (my favorite is Mae Ploy Sweet Chili Sauce) or make you own (below).

Crab Rangoon

Makes 50

3 – 8 oz packs softened cream cheese
1 lb can crabmeat
3-4 green onions
2 tsp sugar
3 cloves garlic
1 tsp garlic powder
1 pack wonton wrappers
Vegetable oil for deep frying

Mix first 5 ingredients well. Spoon about 1 tbsp. or less into wraper. Crimp corners, pinch to secure. Deep fry at 375° for about 1 min. or until golden brown. Makes 50.

Tip
This appetizer freezes perfectly! Thaw overnight in refrigerator. Heat in a preheated 400° oven for 5-6 min.

Chili Garlic Sauce for Crab Rangoon

2 cups sugar
½ cup water
2 stalks lemongrass
4 cloves of garlic, crushed
½ cup Sriracha chili sauce
1 tsp salt
1 Tbs white wine vinegar
1 Tbs cornstarch
¼ finely diced red chilies

Put first four ingredients into a saucepan and simmer for 30 minutes, until a thick syrup forms.  Remove from heat, strain into new saucepan and add salt and chili sauce.  Bring back to a gentle simmer.  In small mixing bowl, dissolve cornstarch in vinegar; whisk this into sauce to thicken it.  Finish with finely diced chilies.

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