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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