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Crab Rangoon Pot Stickers With Hot Mustard Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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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


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

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