King Crab Rangoon With Sweet & Sour Sauce

Recipe by

Chelsey Hartzell

Number of Servings:

8-12 (48 Wontons)

Total Time:

1 hour 35 min.

Active Time:

45 min.

Inactive Time:

50 min.

Ingredients

Wonton wrappers:
2 eggs
2 tsp salt
1 cup water
4 cups all-purpose flour

Crab Filling:
King Crab legs 3oz
King Crab tails 3oz
cream cheese 8oz
1 garlic clove
2 tsp Worcestershire
1/2 tsp soy sauce
1/4 cup green onion- white part only (finely minced)
4-8 cups vegetable or peanut oil (for frying)

Sweet and Sour Sauce:
1 cup pineapple juice
3/4 cup brown sugar
1/3 cup rice vinegar
3tbsp ketchup
2 tbsp soy sauce
1 1/2 tbsp cornstarch (dissolved in 2 tbsp water)

Tip:

Instructions

To prepare Wonton Wrappers:
In a large mixing bowl combine flour, salt, and 2 eggs. Gradually add
in 2 cups of water, as you mix everything together. Once the dough is formed, remove from bowl, and
knead for 5 minutes. After kneading, roll into a ball, place clean cloth or saran wrap over the top, and let
rest for 30 minutes. After 30 minutes cut ball in half. Cover the surface area of your workspace with
flour to keep the dough from sticking. Roll out half into a large flat square about 1/4 inch thick. Use Pizza
cutter to remove rough edges. Cut large square into 24 sections. Separate and sprinkle each section
front and back with a generous amount of flour. Repeat with the other half of dough.
Tip: You can make these ahead of time and store them in the freezer. You can also keep them in your
fridge for up to 4 days.

To Prepare Crab Filling:
Blend King Crab tail and leg meat in a high-powered blender or food
processor with soy sauce, Worcestershire, and garlic clove, until all of the crab meat is separated and
flaky. Soften cream cheese in microwave for 30 seconds. Combine crab mixture and softened cream
cheese in a large mixing bowl. Finely mince green onion and add to filling.

Assembly:
Place a heaping 1/2 Tbsp of crab filling into the center of each wrapper. Fold Diagonally in
half to make a triangle shape. Crimp edges shut. Repeat until all 48 wontons are filled.
Tip: You can store these in an airtight container in the freezer for up to a month.

To Bake:
Preheat oven to 425 F. Lightly grease a large baking pan. Arrange 12- 24 wontons with enough
room in between to not touch. Bake for 12-14 minutes, until wontons start to turn golden brown.
To Fry: In a deep large frying pan or pot, heat preferred frying oil over medium heat. (4-8 cups
depending on the size of pan or pot- (Never fill past halfway to avoid grease fires) Heat until oil pops
when you a sprinkle drop or two of water over top. Gently place in wontons a few at a time. Flip after 1-
2 minutes. Fry until wonton starts to turn golden brown on all sides, about 3-4 minutes.

To Prepare Sweet and Sour Sauce:
Combine pineapple juice, brown sugar, rice vinegar, ketchup, and
soy sauce in a small pan. Cook on medium heat until sauce comes to a boil. Add cornstarch mixture and
reduce heat to low. Continue to stir until sauce thickens. Remove from heat.
Plate sauce with King Crab Rangoon and serve immediately.

King crab rangoons with sweet & sour sauce

Click an image to enlarge