Crab Rangoon with Plum Sauce Recipe - Los Angeles Times

Ingredients

• 4 ounces cream cheese, room temperature
• 1 tablespoon A.1. original steak sauce
• 1 tablespoon Lingham's hot sauce
• 1/4 teaspoon Diamond Crystal kosher salt
• 1/8 teaspoon ground white pepper
• 4 ounces jumbo lump crab meat
• 2 scallions, trimmed and thinly sliced
• 24 wonton wrappers
• 1 quart vegetable oil
• Plum Sauce (see recipe below) or prepared Chinese mustard, for serving
• 1 pound purple or black plums, pitted and chopped
• 1/4 cup packed dark brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons ground ginger
• 1/2 teaspoon garlic powder
• 1 star anise