Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crab Rangoon with Plum Sauce
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- #11040
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound crab meat
1/2 pound cream cheese, at room temperature
1/2 teaspoon A-1 steak sauce
1/4 teaspoon garlic powder
1 package wonton skins
Plum Sauce
1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar
1 1/2 teaspoon cornstarch
directions
Combine crab meat, cream cheese, A-1 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.
For Plum Sauce: Combine ingredients and bring to a boil in a small saucepan. Add cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
Serve hot or cold with Crab Rangoon.
added by
tonkcats
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
November 3, 2008
Me and a friend used this recipe when she wanted to make some crab rangoons and they turned out awesome!! we thought the use of A-1 sauce would be weird, but you can barely, if at all, taste it and they rocked! we are making them again tonight thanks so much.