Recipe: Crab Rangoon
"Years ago, my oldest sister and I discovered Crab Rangoon at a local Chinese-American restaurant, and they became a Friday night ritual, along with martinis. When we realized how easy they are to make at home (and how much better they were), we never looked back. You can substitute cooked diced shrimp or even chicken for the crab if you like...."
INGREDIENTS
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2 ounces cooked lump crab meat
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2 ounces cream cheese, softened
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1 scallion, minced fine*
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1/2 teaspoon curry powder*
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1/4 teaspoon kosher salt
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8-12 wonton wrappers
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Peanut, canola or vegetable oil for frying
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Dipping Sauce
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 tablespoon Thai sweet chile sauce
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1 teaspoon chile-garlic sauce
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