Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce

Name: Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters brown sugar; 1 Tbsp corn starch; 170 grams picked crab meat (or surimi, cut into 1/2-inch pieces); 227 grams softened cream cheese; 2 Tbsps ketchup; 6 servings Kosher salt; 2 liters peanut oil; 118 milliliters fresh pineapple chunks or canned chunks, drained; 2 teaspoons red chile flakes (more or less to taste); 118 milliliters rice vinegar; 118 milliliters scallions, whites only, finely sliced (about; 118 milliliters water; 1 pack square wonton wrappers (preferably yellow), about 40-50 pieces

Need a pescatarian hor d'oeuvre? Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce could be a great recipe to try. This recipe serves 6. One serving contains 3097 calories, 8g of protein, and 329g of fat. If you have kosher salt, corn starch, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved.

Ingredients you will need

Red Pepper Flakes

Brown Sugar

Ketchup

Vinegar

Sugar

Water

Equipment you will use

Whisk

Sauce Pan

Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Whisk

Bowl

Whisk into sauce and bring to a boil. Allow to cool while you form the crab rangoon.

Ingredients you will need

Sauce

Crab

Equipment you will use

Whisk

Combine cream cheese, crab, and scallions in a medium bowl and fold with a spatula or your hands until combined.

Ingredients you will need

Cream Cheese

Green Onions

Crab

Equipment you will use

Spatula

Bowl

Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape, or by pushing the four edges in towards the center to create a four-pointed star. Be careful not to allow any air to remain inside as you seal them.

Ingredients you will need

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

To finish the sauce, add pineapple chunks and puree with an immersion blender or by transferring to a standing blender.

Ingredients you will need

Pineapple Chunks

Sauce

Equipment you will use

Immersion Blender

Blender

Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab rangoons to the oil. Cook, adjust flame to maintain temperature and agitating and flipping them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Wok

Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with sweet and sour sauce.

Ingredients you will need

Sweet And Sour Sauce

Salt

Equipment you will use

Paper Towels

Bowl

Equipment

Ingredients

Servings:

177milliliters

brown sugar 1Tbsp

corn starch 170grams

picked crab meat (or surimi, cut into 1/2-inch pieces)227grams

softened cream cheese 2Tbsps

ketchup 6servings

Kosher salt 2liters

peanut oil 118milliliters

fresh pineapple chunks or canned chunks, drained 2teaspoons

red chile flakes (more or less to taste)118milliliters

rice vinegar 118milliliters

scallions, whites only, finely sliced (about 118milliliters

water 1

pack square wonton wrappers (preferably yellow), about 40-50 pieces

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.