Crab Rangoon Pot Stickers With Hot Mustard Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
668
FAT
155%
CHOL
142%
SOD
89%

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Ingredients for 4 servings

1 teaspoon minced fresh ginger

Vegetable oil

Hot Mustard Sauce, recipe follows

4 ounces bacon, chopped

1/4 cup minced yellow onions

6 ounces crawfish tails

1 pound lump crabmeat, picked over for shells and cartilage

Essence, for dusting, recipe follows

2 ounces Monterey Jack, grated

4 ounces goat cheese, softened

Water

8 ounces cream cheese, softened

1 tablespoon minced garlic

2 teaspoons soy sauce

1 package egg roll wrappers

1/2 teaspoon hot pepper sauce

1 tablespoon minced fresh cilantro leaves

1/4 cup chopped green onions