Crab Rangoon

Ingredients

• 1 cup sugar
• 1/2 cup pineapple or orange juice
• 1/2 cup rice wine vinegar
• 1/4 cup maraschino cherry syrup (from the jar)
• 1/4 cup ketchup
• Pinch kosher salt
• 1 1/2 tablespoons cornstarch
• 8 ounces lump crab meat
• 8 ounces cream cheese, at room temperature
• 2 green onions, fine dice
• 1 teaspoon soy sauce
• 1/2 teaspoon Worcestershire sauce
• 36 wonton wrappers
• 1 large egg, beaten
• Vegetable oil, for frying

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