Ingredients
1 (8-oz.) block cream cheese, softened
6 oz. lump crab meat
3 tbsp. finely chopped chives
1 tsp. soy sauce
1/2 tsp. garlic powder
1 large egg
25 wonton wrappers
Neutral, for frying (peanut or vegetable)
1/2 c. apricot preserves
2 tsp. rice vinegar
1 tsp. soy sauce
Preparation
Step 1Make the duck sauce: in a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until sauce is smooth. Set aside.Step 2In a large bowl, stir to combine the cream cheese, crab meat, chives, soy sauce, and garlic powder until it forms a homogenous mixture. In a small bowl, whisk egg and set aside.Step 3To form the wontons, place about 1 tablespoon of the crab mixture in the center of a wonton wrapper. Using your finger or a small brush, lightly rub the edges of the wrapper with beaten egg (this will help seal the wontons.) Bring all 4 corners together above the wrapper and pinch to seal, moving your finger down along the edges forming an “X” shape, with the corners meeting in the center. Set aside on a large plate or sheet tray. Repeat until you have used all of the crab mixture.Step 4Fill a large heavy-bottomed pot or dutch oven with about 3 to 4 inches of oil and heat to 350°. Working in batches of 4 to 5, add your rangoon to the oil and fry until golden brown, 3 to 4 minutes. Remove the wontons to a paper towel lined plate to drain while you fry the remaining rangoon.Step 5Serve immediately with homemade or store bought duck sauce.
These taste great when dipped into a sweet and tangy duck sauce but if you can’t find it in your grocery store, or don’t have any spare packets laying around, we provided a quick recipe that’s just as good! Made this yet? Let us how they came out in the comments below!
