Crab Rangoon Pot Stickers With Hot Mustard Sauce | Emerils.com

Ingredients

• 4 ounces bacon, chopped
• 1/4 cup minced yellow onions
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 6 ounces crawfish tails
• 8 ounces cream cheese, softened
• 4 ounces goat cheese, softened
• 2 teaspoons soy sauce
• 1/2 teaspoon hot pepper sauce
• 1/4 cup chopped green onions
• 1 tablespoon minced fresh cilantro leaves
• 2 ounces Monterey Jack, grated
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1 package egg roll wrappers
• Water
• Vegetable oil
• Essence, for dusting
• Hot Mustard Sauce