Crab Wontons with Dipping Sauce

Crab Wontons
2 (8 oz) packages cream cheese
2 cups crab meat (make sure to squeeze excess moisture out)
3 Tablespoons chopped green onion (1/2 bunch)
1 teaspoon shichimi (Japanese 7 spice seasoning)
¼ teaspoon salt
½ teaspoon soy sauce
1 package gyoza skins
1 Large container vegetable oil
1 egg
Corn starch

Mix the first six ingredients above in a bowl, set aside.

Break egg into small bowl and mix well.

Lay gyoza skins out on counter top, and spoon 1 teaspoon of crab mixture into the middle of the gyoza or wonton skin. Dip finger into beaten egg, then wipe egg around the top half edge of the gyoza skin. Fold skin in half and press bottom edge onto the egg to seal the two halfs together. Pour ½ cup corn starch onto a plate. Dip the wontons into the corn starch and layer in a 13 x 9 pan with plastic wrap separating each layer until ready to cook.

Heat oil in a deep, large saucepan. Drop wontons into hot oil and fry to a golden brown. Serve with Sweet & Spicy Dipping Sauce

Sweet & Spicy Dipping Sauce
½ cup Water
1 cup Sugar
1 cup pineapple juice
½ cup rice vinegar
1 Tablespoon grenadine
½ teaspoon shichimi (Japanese 7 spice)
2 ½ Tablespoons cornstarch

Pour all ingredients into a medium saucepan and whisk to blend well. Cook on medium-high heat until sauce thickens. Serve with Crab Wontons

Raspberry Slush
3 ½ cups water
1 ½ cups sugar
1 (6 oz) can orange juice
1 can crushed pineapple
2 pkg frozen raspberries

Place the first two ingredients in a medium saucepan, and boil for 5 minutes. Let Cool.

Thaw raspberries, and strain. Add all ingredients to the saucepan and stir.

Pour into 2 ice cube trays, or a 13 x 9 pan. Freeze.

When ready to serve: Place 3 “cubes” into a wine glass and pour Sprite, club soda, or champagne over the raspberry cubes and serve.

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