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 Crab Rangoon Pot Stickers | Status Approved | | Name |  Crab Rangoon Pot Stickers | | Category | Appetizers & Snacks, Fish & Seafood, Asian | | Serves/Yields | 4 dozen | | Difficulty | Easy | | Prep. Time | 1 hour | | Cook Time | 36 minutes | | Introduction | | These are a wonderful hot appetizer, or serve as part of an oriental style meal.The combination of ingredients may seem strange, but the combine to make a truly memorable taste! | | Ingredients | | 4 ounces bacon , chopped
1/4 cup minced yellow onions
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
6 ounces crayfish tails
8 ounces cream_cheese , softened
4 ounces goat_cheese , softened
2 teaspoons soy_sauce
1/2 teaspoon hot pepper sauce
1/4 cup chopped green_onions
2 ounces Monterey_Jack , grated
1 pound lump crabmeat, picked over for shells and cartilage
1 package egg roll wrappers
Water
Vegetable_oil | | Directions | | Step: 1 | In a small skillet, cook the bacon over medium heat until browned and crispy.
Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute.
Add the crawfish, stir, and remove from the heat.
In a bowl, combine the cooked onion mixture, cream cheese, goat cheese, soy sauce, hot sauce, green onions, cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to break up the lumps. Adjust the seasoning, to taste. | | Step: 2 | Working 1 at a time, place the egg roll wrappers on a work surface.
Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges.
Fold over the sides to form a triangle and press to seal the edges.
Set on a baking sheet and cover with a lightly damp cloth to prevent from drying outwhile assembling the remaining ingredients. | | Step: 3 | Heat a large saute pan over medium-high heat. When the pan is hot,
add the oil and swirl to coat the pan. Add the crab rangoons and brown on both sides,about 2 minutes per side. Once the rangoons are well browned, add a little water and cover.Cook an additional 2 minutes.
Arrange the crab rangoons on a platter. Serve hot with your choice of dipping sauces. |
Time submitted: Saturday, January 08. 2005 at 20:54:14 Contributed By: BabyDoLL
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