CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE

Crab Rangoon With Pineapple-Chile Dipping Sauce image

Provided by seahorse73

Categories Crab

Time 45m

Yield 32 wontons

Number Of Ingredients 15

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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

Steps:

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.
Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
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.
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.

Nutrition Facts : Calories 112.7, Fat 8.2, SaturatedFat 1.7, Cholesterol 4.6, Sodium 56.5, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 1.1