Crab Rangoon with Pineapple, Pear, & Avocado Dipping Sauce

A pet peeve of mine is when a restaurant tells me an ingredient is supposed to be the main feature of a dish and you have to put out an A.P.B. on the ingredient to find it. Is it just me? If you tell me it’s an apple pie, I want to taste the apples.If the label says JUST mango and apples, my expectation is that mango and apples are the only thing in the jar. So this recipe was birthed from a place of aggravation…a place of disdain for an establishment that sold me crab rangoon…with no crab. I can’t take credit for the sauce though. Babies are geniuses! We were sitting at dinner one night dipping our chicken in Buckaroo’s famous barbecue sauce. Meanwhile Queen Zoe looked on eating her few small pieces of chicken. She didn’t have sauce because it has honey in it and the pediatrician told us not to feed her honey before one year old. I was feeding her some jarred food with her chicken, and wouldn’t you know she took her chicken and reached past me trying to dip it in the jar like we were doing the barbecue sauce! So we let her dip to her little heart’s content and then it hit me. This would be perfect to serve with my rangoon! If it had been typical baby food it may not have worked out so well, but Beech-Nut’s new food line is real food for babies…NOT baby food. I had already sampled a jar myself, so I knew it was delish. This recipe would be a great appetizer for ladies night, or for your upcoming summer soirées.

Crab Rangoon with Pineapple, Pear & Avocado Dipping Sauce
Makes about 45 Wontons

You will need:
WONTONS
-8oz Crab Meat (we used claw meat)
-2Tbsp. Unsalted Butter
-1/2tsp. Garlic Powder
-3 Green onions sliced thin
-1/4tsp. Black Pepper
-1tsp. Kosher Salt
-8oz. Cream Cheese, softened
-1/2tsp. Soy Sauce
-2 1/2tsp. Granulated Sugar
-1/4tsp. Minced Ginger
-1 pack of Wonton Wrappers
-Oil for frying

SAUCE
-2 jars Beech-Nut Just Pineapple, Pear & Avocado
-1/3c. Water
-3tsp. Cornstartch
-4Tbsp. Apple Cider Vinegar
-1/2c. Brown Sugar
-1tsp. Soy Sauce
1. On medium heat saute crab meat in butter with green onions (white parts), salt, pepper, and garlic powder until cooked and fragrant, about 5 minutes. 2. Mix crab meat, cream cheese, soy sauce, sugar, and ginger in a clean bowl until combined well. It should look like tuna salad as far as the consistency. 3. Spoon a teaspoon of the crab mixture onto the middle of each wonton. With a day of water on your finger tip go around each wrapper before closing it and folding in the desired shape. 4.Once all wontons are filled. Place them in the refrigerator on a tray.
5. Mix water and cornstarch together to make a slurry and set aside. 6. Heat a saucepan to medium and add the fruit, sugar,vinegar, and soy sauce. Bring mixture to a boil stirring frequently for about 3 minutes.

7. Reduce heat and add cornstarch and water slurry to thicken sauce. Stir til thickened and combined. Remove from heat.

8. Heat oil in large skillet to medium high. Remove wontons from the refrigerator and fry in oil for about 90 seconds on each side.

9. Drain wontons on paper towels. Serve immediately with dipping sauce! Enjoy!
M.W.A.H.,
Mandi