Crab Rangoons with Sesame-Ginger Soy Sauce

• Sesame-Ginger Soy Sauce
• 1/2 cup chopped cilantro
• 1/2 cup lime juice Safeway 3 ct For $1.00 thru 02/09
• 6-1/2 Tbsp. chili-garlic sauce
• 4-1/2 Tbsp. soy sauce
• 4-1/2 Tbsp. sesame oil
• 4-1/2 Tbsp. HEINZ Tomato Ketchup
• 4-1/2 Tbsp. green onions, chopped
• 3 Tbsp. rice wine vinegar
• 4-1/2 Tbsp. GREY POUPON Country Dijon Mustard
• 2-1/4 tsp. minced ginger
• Cream Cheese Filling
• PHILADELPHIA Original Cream Cheese, softened
• 4-1/2 Tbsp. green onions, chopped
• 2-1/4 tsp. chili-garlic sauce
• 2-1/4 cups jumbo lump crabmeat
• 108 each won ton wrappers

1. Sesame-Ginger Soy Sauce: Mix all ingredients.
2. Refrigerate until ready to use.
3. Cream Cheese Filling: Beat cream cheese in large bowl of mixer 30 sec.
4. or until creamy; scrape bowl.
5. Stir in onions and chili garlic sauce.
6. Fold in crabmeat.
7. For each serving: Spoon 1/2 Tbsp.
8. cream cheese mixture onto center of 1 won ton wrapper.
9. Gather 4 corners at top; pinch together tightly to seal.
10. Repeat with 2 more won ton wrappers.
11. Fry in 350 degrees F-oil 3 min.
12. or until crisp and light golden brown.
13. Spoon 1 Tbsp.
14. Sesame-Ginger Soy Sauce onto serving plate; top with rangoons.

sesameginger, cilantro, lime juice, chiligarlic sauce, soy sauce, sesame oil, tomato ketchup, green onions, rice wine vinegar, poupon, ginger, cream cheese filling, philadelphia original cream cheese, green onions, chiligarlic sauce, jumbo lump crabmeat, wrappers

Taken from www.kraftrecipes.com/recipes/crab-rangoons-sesame-ginger-soy-sauce-114497.aspx (may not work)