Crab Rangoon With Cashew Dipping Sauce

by Crab-O-Licious
(USA)

Everybody love's Crab Rangoon and we found this recipe in McCormick & Schmick's "Seafood Restaurant Cookbook". They suggested trying their "Cashew Dipping Sauce" to go with it, so we did and was quite tasty, so we decided to include that recipe below as well...

Ingredients:

• 1/2 Pound-Cream Cheese-softened


• 1/2 Pound-Crab Meat


• 1 Tablespoon-A-1 Steak Sauce


• 1/2 Teaspoon-Onion Powder


• 1/2 Teaspoon-Garlic Powder


• Pinch-Salt


• pinch-Pepper


• 16 Won-Ton Wrappers


• 1/4 Cup-Corn Meal


• 2-Egg Yolks, mixed with 2 Tablespoons of Water


• 2 Cups-Vegetable Oil

Beat the cream cheese with mixer until soft and smooth. Fold in the crab meat, A-1 sauce and spices and blend well.

Scatter the cornmeal on a cookie sheet or clean work surface.

Arrange the won ton wrappers at the front of work area.

Place a generous tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling.

Moisten the edges of each won ton with the egg mixture. Fold the wrapper over onto itself, corner to corner, to form a triangle.

Pinch the two opposite corners together to form the crab rangoon shape.

Make sure all the seams are sealed well.

Chill for at least 1-2 hours or overnight.

To Cook:

Heat the oil in a deep pan to between 350 and 360 degrees F. Use a candy thermometer if needed.

Fry the rangoons until crisp and golden for about 2-3 minutes.

Cashew Dipping Sauce for Crab Rangoon

• 1 Cup-Sweet Thai Chili Sauce


• 1/4 Cup-Cilantro-minced


• 1/2 Tablespoon-Lemon Juice


• 1 Tablespoon-Rice Wine Vinegar


• 2 Ounces-Unsalted Cashews

Preheat oven to 350 degrees. Combine all ingredients except for the cashews. Roast the cashews on a baking sheet for 10 minutes until brown.

Chop the cashews in food processor and combine with the rest ingredients; blend well.

Makes about 1 and 1/2 Cups.

Enjoy your Crab Rangoon!