Spicy twist on the traditional crab Rangoon, use habaneros instead of jalapeños for a much more powerful kick!!!
Heat Level: 3-8 depending on type of pepper used
2 fresh jalapeños, chopped (or 1 jalapeño and 1 habanero for extra spicy version)
1 (8 oz) package cream cheese, softened
1 (6 oz) can crab meat, drain and pulled
2 tsp minced garlic
20-25 wonton wrappers
oil for deep frying
soy sauce, hot mustard or sweet chili sauce for dipping
In medium bowl, mix cream cheese, peppers, garlic and crab meat. Set up a small bowl of water near folding table. Place wonton wrappers on dry table a few at a time. Place approximately 1 teaspoon cream cheese mix into each wrapper. Moisten finger and trace edges of wonton. Fold wonton into a triangle and then bring all 3 triangle edges together to complete the fold. Triangles can be used, but trapped air will expand when fried and can cause ragoon to pop!
Heat oil in deep fryer or heavy sauce pan to 375 degrees F. Fry 3-4 at a time for about 2 mins or until golden brown and drain on a paper towel. Repeat until all Rangoon have been cooked. Serve with soy sauce, hot mustard and/or sweet chili sauce.