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Cajun Crab Rangoon

"This is a fantastic Cajun tackle an Asian appetizer."

Ingredients :

6 slices bacon, chopped
half of onion, minced
2 (eight ounce) applications cream cheese, softened
2 tablespoons warm pepper sauce (which includes Tabasco®)
2 tablespoons Worcestershire sauce
3 tablespoons chopped fresh dill
1 cup cooked and peeled crawfish tails, coarsely chopped
1 cup lump crabmeat, picked over
salt and black pepper to taste
1 (16 ounce) package wonton wrappers
1 egg, beaten
2 cups vegetable oil for frying

Instructions :

Prep : 30M	Cook : 60M	Ready in : 50M

Cook the bacon in a saucepan over medium warmth till the bacon is limp, and is beginning to release its grease, about 3 minutes. Stir inside the onion, and cook till the onion has softened and became translucent, approximately five minutes. Scrape the onion mixture right into a mixing bowl, and stir within the cream cheese, warm pepper sauce, Worcestershire sauce, dill, and crawfish tails. Gently fold in the crabmeat, then season to taste with salt and pepper.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon approximately 1 tablespoon of the seafood filling onto the middle of each wrapper. Use your finger or a pastry brush to gently moisten the edges of the wonton wrappers with the crushed egg. Fold every corner of the wrapper over the filling, and press collectively over the middle of the won ton. Press the edges collectively to seal.
Heat oil in a deep-fryer or large saucepan to 350 levels F (one hundred seventy five stages C).
Fry the won lots inside the hot oil until they turn golden brown and float, approximately 2 mins. Drain on a paper towel-coated plate earlier than serving.

Notes :

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