Recipe: Crab Rangoon with Plum Sauce (not PF Chang's)

I couldn't find the PF Chang recipe. Perhaps you could tweak this recipe. Good luck and please share your results with us.

CRAB RANGOON WITH PLUM SAUCE

Plum Sauce (recipe follows)
1/2 pound crabmeat
1/2 pound cream cheese, room temperature
1/2 teaspoon A1 sauce
1/4 teaspoon garlic powder
1 package wonton skins
oil (for deep frying)

Prepare Plum Sauce; set aside.

Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste. Place one teaspoon of mixture on each wonton skin. Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.

Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.

PLUM SAUCE

1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar
1 or 2 teaspoons cornstarch dissolved in a little cold water

In a small saucepan, combine plum preserves, water, ketchup, and vinegar; bring to a boil. Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened. Serve hot or cold with Crab Rangoon.

Servings: 12
Source: rec.food.recipes/Tonkcats