Crab monsoon With Mango-ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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this is my twist on crab rangoon , giving it a little Indian flavah! This recipe feeds a small crowd, perfect for holiday entertaining. Note: I used Trader Joe's Mango Ginger Chutney but you can sub with any other good brand :-) Ingredients:
filling |
1 lb. wild dungenous crab meat |
3 (8 oz) packages cream cheese, softened |
1/4 cup minced chives |
1/4 cup minced cilantro |
mild curry powder, to taste |
mango-ginger sauce |
1 jar mango chutney |
rice wine vinegar, to taste |
2 packages won ton wrappers, medium thickness (best to get authentic ones at an asian market, if you can) |
canola oil, for frying |
Directions:
1. For dipping sauce:
2. Add mango chutney to food processor (or blender). Puree until the consistency is smooth. Add a little rice wine vinegar to taste and slightly thin the sauce.
3. For filling and assembly:
4. Mix softened cream cheese until smooth. Gently fold in crab meat, chives, cilantro and curry powder. Don't overmix.
5. Arrange the wonton wrappers on your work area. Place a tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling. Moisten the edges of the wrappers with a little water. Fold the wrapper over onto itself to form a triangle. Make sure the edges are sealed. Pinch the two opposite corners together to form the rangoon shape. Moisten the dough so that the corners stick together. Be careful to check that all the edges are sealed so the filling doesn't ooze out during cooking. Chill the rangoons for several hours or overnight.
6. To fry: Heat 4 inches of oil in a deep pan to about 350 degrees. Use a candy thermometer to check the temp. Fry the rangoons until golden brown and crispy, about 3-4 minutes. Place on paper towels to absorb excess oil.
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