Description
Crab Rangoons that so wish they were jalapeno poppers.
Ingredients
- FOR THE RANGOONS:
- 4 ounces, weight Cream Cheese, Room Temperature
- 2 Tablespoons Sour Cream
- ⅓ cups Crab Meat
- 1 Tablespoon Jalapeno Peppers, Chopped
- 1 Tablespoon Soy Sauce
- 16 ounces, weight Wonton Wrappers, Packaged
- FOR THE SAUCE:
- 1 Tablespoon Garlic Powder
- ⅓ cups Honey
- 2 Tablespoons Soy Sauce
- 1 teaspoon Srirachra Sauce
- ¼ cups Makato Ginger Dressing (it’s In A Glass Jar; Like The Ginger Salad Dressing At Japanese Restaurants)
Preparation
Preheat oven to 350°F.
Mix rangoon ingredients (except wrappers) together in a stand mixer.
Put wonton wrappers in a mini muffin pan sprayed with cooking spray and divide mixture evenly. Bake for 15 minutes, or until edges of wrappers begin to brown.
To make the sauce, whisk all the sauce ingredients together in a bowl and keep refrigerated until wontons are ready.
Please keep something in mind about this sauce: the Makato ginger dressing is in a glass bottle in the produce section of your grocery store. Please, please, please do not skip this. This is that yummy ginger dressing you get on salads at Japanese restaurants (a version of it), and it is a crucial ingredient to what makes this sauce so stupidly luscious.
