Serve with sweet-and-sour sauce. To keep crab rangoons from exploding ... Taste of Home Assistant Digital Editor 1 rangoon: 61 calories, 4g fat (1g saturated fat), 6mg cholesterol, 77mg sodium ...

Let sweet and sour sauce cool completely on countertop, about 3 hours, or transfer to freezer and cool 1 hour. About 1 hour before serving, combine crab claws and sweet and sour sauce in a large bowl.

Sweet and sour is my go-to sauce, whether I’m scraping my Chinese takeout plate clean with crab rangoon crusts or using a McDonald’s chicken nugget to swipe out every morsel of sauce hidden in ...

Lingham’s hot sauce, a Malaysian condiment that is spicier and less sweet than other Asian-style chile sauces. Though crab rangoon served today often calls for imitation crab meat and sugar ...

The dip includes lump crabmeat, cream cheese (a key ingredient), sour cream ... the finished dip off with Thai sweet chili sauce. life is hard. make my crab rangoon dip with air-fried wonton ...