Crab Rangoon With Plum Sauce

Ingredients

• 1/2 lb crabmeat
• 1/2 lb cream cheese (room temperature)
• 1/2 teaspoon a.1. original sauce
• 1/4 teaspoon garlic powder
• 1 package wonton skins
• 1 cup plum preserves
• 1/2 cup water
• 2 tablespoons ketchup
• 2 tablespoons vinegar

Recipe

• 1 combine crabmeat, cream cheese, a1 sauce and garlic powder and blend to a paste.
• 2 place one teaspoon of mixture on each wonton skin.
• 3 gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
• 4 deep fry until brown, which only takes about 30 seconds to one minute. serve with plum sauce.
• 5 plum sauce: combine ingredients and bring to a boil in a small saucepan.
• 6 add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. stir constantly until thickened.
• 7 serve hot or cold with crab rangoon.