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                                              BALTIMORE CRAB CAKES

HOISIN CRAB POT STICKERS

 

½ pound fresh lump crabmeat

5 fresh mushrooms, finely chopped

⅔ cup sliced green onions

3 tblsp hoisin sauce

1 tblsp dark sesame oil

1 tsp grated fresh ginger

1 (12oz) package wonton wrappers

2 tblsp vegetable oil, divided

1 cup chicken broth, divided

 

Drain crabmeat and remove any bits of shell.  Combine next 5 ingredients.

Place 1 tsp crabmeat mixture in center of each wonton wrapper; moisten edges of wrappers with water.  Fold wrappers in half, forming triangles; pinch edges to seal.  Stand pot stickers on folded edge; press down to flatten slightly.

Pour 1 tblsp oil into large nonstick skillet; place over medium-high heat until hot.  Fry half of pot stickers in hot oil for 3 mins until golden on bottom.  Add ½ cup chicken broth; reduce heat to medium.