Crab Rangoon With Pineapple-Chile Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Got this from Cuisine at Home site! These are GREAT!!! Hope you enjoy them as much as we do! Ingredients:
1 1/2 cups fresh pineapple, diced |
1/2 cup sugar |
1/2 cup water |
2 teaspoons chili-garlic sauce |
1 lime, juice of (just the juice) |
4 ounces cream cheese, softened |
1 tablespoon minced fresh cilantro |
2 teaspoons scallions, minced |
1 teaspoon fresh ginger, minced |
1 teaspoon sugar |
1 teaspoon jalapeno, seeded, minced |
1/2 lime (just the juice) |
1 cup crabmeat (4 oz.) |
32 wonton skins |
1 cup vegetable oil |
Directions:
1. Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.
2. Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
3. Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a hat, and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
4. Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.
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