Crab Rangoon with Sesame Peach Sauce
1 package wonton wrappers
1 container cream cheese, softened
4 ounces crab sticks
3 green onions, chopped
3 tablespoon water chestnuts, chopped
1 tsp. sesame oil, divided
1/2 teaspoon garlic salt
3 tablespoon honey, divided
2 tablespoon apple cider vinegar
1 cup sliced peaches
Heat oil to 350 degrees in a dutch oven or fryer.
To prepare the rangoons: In a medium sized bowl, use an electric mixer to blend together the cream cheese, crab meat, green onions, water chestnuts, 1/2 tsp. sesame oil, 1/2 teaspoon garlic salt and 1 tablespoon honey. Place a 1/2 a tsp of cream cheese mixture in the center of wonton wrapper. Wipe a wet finger around the edge of the wrapper and fold over the corner to seal. Making a triangle. Continue till all wrappers are filled. Now you can either freeze the rangoon and fry later or you can fry them in the hot oil till golden.
To make the peach sauce: In a blender, mix together the sliced peaches, apple cider vinegar, remaining garlic salt and sesame oil. Serve as a dipping sauce.