Sort ingredients
feedingit
QR Code
Listen
Pdf
Add all mustard sauce ingredients in a small bowl and whisk until well combined. Cover and chill.
Add oil to dutch oven (or other large heavy bottomed pot) and heat over MED heat to 350°F. Line a baking sheet with a paper towel, then top with a wire cooling rack. Set aside, near the stove.
Combine all crab rangoon ingredients, except wonton wrappers, into a food processor. Pulse until mixture is mostly smooth.
Place wontons wrappers on flat surface, and spoon approximately 1 Tbsp of filling into the center of each wonton wrapper.
Fill a small bowl or glass with water, using your fingers or a pastry brush to "paint" the outer edges of your wonton wrappers with the water.
Bring 2 opposite sides of the wrappers together, pinching closed, then bring the 2 other sides towards the middle and pinch to seal all edges.
You can fold these any way you like, so long as the edges are sealed so your filling doesn't come out while cooking.
Add 5-6 rangoons to preheated oil and fry for 1-2 minutes or until golden brown.
Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining rangoons, frying 5-6 rangoons (or less) at a time.
Sprinkle fried rangoons with additional sliced green onions and serve warm.