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Crab Rangoon Pot Stickers with Hot Mustard Sauce (Emeril Lagasse) Recipe

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Crab Rangoon Pot Stickers with Hot Mustard Sauce (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
688
Calories
Total time
96
Minutes
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Ingredients:

Directions:

  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.
  2. In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and 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.
  3. 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 out while assembling the remaining ingredients.
  4. 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.
  5. Arrange the crab rangoons on a platter. Serve hot with the dipping sauce.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Hot Mustard Sauce:
  18. 1/4 cup Chinese mustard powder
  19. 1/4 cup rice wine vinegar
  20. 1 tablespoon water
  21. 1 teaspoon dark sesame oil
  22. 1/2 lime, juiced
  23. 1 tablespoon honey
  24. 1 tablespoon grated ginger
  25. 3/4 cup peanut oil
  26. Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 687.64 Kcal (2879 kJ)
Calories from fat 449.94 Kcal
% Daily Value*
Total Fat 49.99g 77%
Cholesterol 186.16mg 62%
Sodium 790.25mg 33%
Potassium 193.43mg 4%
Total Carbs 7.23g 2%
Sugars 2.73g 11%
Dietary Fiber 0.32g 1%
Protein 50.38g 101%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 5%
Iron 0.8mg 4%
Calcium 425.9mg 43%
Amount Per 100 g
Calories 228 Kcal (955 kJ)
Calories from fat 149.18 Kcal
% Daily Value*
Total Fat 16.58g 77%
Cholesterol 61.72mg 62%
Sodium 262.02mg 33%
Potassium 64.13mg 4%
Total Carbs 2.4g 2%
Sugars 0.9g 11%
Dietary Fiber 0.11g 1%
Protein 16.7g 101%
Vitamin C 0.6mg 3%
Iron 0.3mg 4%
Calcium 141.2mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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