CRAB RANGOON WITH SWEET CHILI SAUCE

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Ingredients

  • 4 oz. of  cream cheese, softened
  • 4 oz. can or fresh crab meat, shredded and picked of shells
  • 1/2 teaspoon light soy sauce
  • 1 tbs. of sesame oil
  • pinch of white pepper
  • 1 green onion, finely sliced
  • 1 large clove garlic, minced
    1 tbs. of finely chopped water chestnuts
  • 1 tsp. of ground ginger
  • 1 package wonton wrappers
  • vegetable oil for frying

Dipping sauce

  • 4 tbs. of apricot jam
  • 1 tbs. of rice wine vinegar
  • 1 tbs. of chili paste

Directions

  1. In a small bowl, mix the crab, soy, sesame oil, white pepper, green onion, garlic, water chestnuts and ginger
  2. Set up an assembly station with a cookie sheet covered in wax paper and lightly dusted with flour, along with a small bowl of water.  On a clean surface, lay out a wonton wrapper and dot the middle with a teaspoon of crab filling.  Wet the edge of the wrapper with water from the bowl and fold the wrapper diagonally to form a triangle, pressing out any air in the center.  Place the wonton on the cookie sheet and continue process until you run out of filling.
  3. In a frying pan with high sides, heat two inches of vegetable oil to 350°. Fry the wontons for a minute or so on each side, or until golden brown. Place on a cookie sheet lined with paper towels to drain. Repeat with remaining wontons.
  4. To make the dipping sauce, stir together the jam, vinegar and chili paste. Serve.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach