Cajun Crab Rangoon Best Dishes

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Cajun Crab Rangoon

"This is a incredible Cajun take on an Asian appetizer."

Ingredients :

6 slices bacon, chopped
half onion, minced
2 (eight ounce) programs cream cheese, softened
2 tablespoons hot pepper sauce (including Tabasco®)
2 tablespoons Worcestershire sauce
three tablespoons chopped fresh dill
1 cup cooked and peeled crawfish tails, coarsely chopped
1 cup lump crabmeat, picked over
salt and black pepper to taste
1 (sixteen ounce) package deal wonton wrappers
1 egg, overwhelmed
2 cups vegetable oil for frying

Instructions :

Prep : 30M	Cook : 60M	Ready in : 50M

Cook the bacon in a saucepan over medium heat until the bacon is limp, and is beginning to launch its grease, about 3 mins. Stir within the onion, and cook till the onion has softened and turned translucent, approximately 5 mins. Scrape the onion mixture into a blending bowl, and stir in the cream cheese, hot pepper sauce, Worcestershire sauce, dill, and crawfish tails. Gently fold within the crabmeat, then season to taste with salt and pepper.
To make the wontons: Separate and region the wonton wrappers onto your work floor. Spoon approximately 1 tablespoon of the seafood filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with the crushed egg. Fold each nook of the wrapper over the filling, and press collectively over the center of the won ton. Press the rims collectively to seal.
Heat oil in a deep-fryer or massive saucepan to 350 degrees F (175 levels C).
Fry the gained heaps in the hot oil till they turn golden brown and waft, about 2 mins. Drain on a paper towel-coated plate earlier than serving.

Notes :

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