Crab Rangoon With Spicy Pineapple Relish

These are a hit every time I make them. Great appetizer, Asian side dish or snack.

• Ready In: 55 mins
• Yields: 60-80 wontons

Ingredients

• Crab Rangoon

• 4  ounces cream cheese
• 1  tablespoon cilantro, minced
• 2  teaspoons scallions
• 1  teaspoon ginger, minced
• 1  teaspoon sugar
• 1  teaspoon  jalapeno, minced
• 1⁄2 lime, juice of
• 1  cup  crab, shredded
•  wonton wrapper
•  cooking oil

• Spicy Pineapple Relish

• 1 1⁄2 cups pineapple chunks
• 1⁄2 cup sugar
• 1⁄2 cup water
• 2  teaspoons  chili-garlic sauce
• 1  lime

Directions

1. Mix together cream cheese, cilantro, scallions, ginger, sugar, jalapeno and lime.
2. Gently fold in crab.
3. Fill each wanton with approximately 1/2 teaspoon of crab mixture, wet edges and fold in half to seal. Set aside don't let wrappers touch. Refrigerate if serving later.
4. Mix all relish ingredients in sauce pan over medium heat and cool until thick.
5. Transfer to blender or food processor and puree to desired consistency. Chill until time to serve.
6. Shortly before ready to serve, heat oil to 375 degrees. Drop wantons into hot oil and cook until golden brown. Drain on papertowels, serve hot with Spicy Pineapple Relish.