Crab Rangoon (Crab, Cream Cheese & Scallion Wontons)

cravingsbychrissyteigen.com

Carlz

subheading: FOR THE CRAB RANGOON:

4 ounces lump crabmeat, picked over to remove shells (or equal amount imitation crab, chopped)

4 ounces cream cheese, at room temperature

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

1 teaspoon Sriracha

1 teaspoon Chinese hot mustard

3 tablespoons sliced scallions (about 2 scallions)

36 (4-inch) square wonton skins

1 egg, beaten

+ Vegetable oil, for frying

subheading: FOR THE DIPPING SAUCE:

3 tablespoons Chinese hot mustard

1 1⁄2 tablespoons honey

1 teaspoon soy sauce

Note: Ingredients may have been altered from the original.

Directions at cravingsbychrissyteigen.com

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