Coastal Georgia Sweet Shrimp Rangoon with Savannah Blue Crab

In a small saut pan, melt butter over medium heat. Add green onion, pickled ginger and garlic. Cook gently until soft. Do not allow to color. Allow to cool.

Combine cream cheese and goat cheese in a 5-quart mixer bowl fitted with the paddle attachment. Mix on medium speed until well combined and softened (1 to 2 minutes), or mix thoroughly using a wooden spoon. Add the cooled garlic mixture and continue to mix. Add the soy sauce, chili pepper sauce, sweet chili sauce and sesame oil. Add crab meat and mix again. Add 3 eggs slightly beaten, mixing until completely integrated. Season with salt and pepper, then refrigerate. This can be made up to 2 days in advance.

To wrap the shrimp:

Beat the remaining egg with 2 tablespoons of water or milk to make an egg wash. Place wonton wrapper on a cutting board. Brush the egg wash around the edges and place about 1 tablespoon of filling in the center. Then place 1 shrimp on the filling with the tail sticking out of the wrapper. Begin to wrap the shrimp in the wonton wrapper as if you were wrapping a bottle of wine. Make sure to keep the tail sticking out. Fold the opposite side from the tail in before wrapping the whole shrimp.

Create a seal with more egg wash if necessary. It's okay to pinch the edges together. It is important not to have any holes in the wrappers. Chill or freeze for 5 to 10 minutes. Fry at 375 degrees F in about 1 inch of oil until golden brown. Drain on paper towels. Season to taste with salt. Serve with your favorite barbecue sauce or fruit sauce.

Source: Wild American Shrimp