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, recipe follows
Hot Mustard Sauce, recipe follows

Directions

In a small skillet, cook the bacon over medium
heat until browned and crispy. Add the onions, garlic, and ginger and cook, stirring, until soft, about 1
minute. Add the crawfish, stir, and remove from the heat.

In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and
cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to
break up the lumps. Adjust the seasoning, to taste.

Working 1 at a time, place the egg roll wrappers on a work surface. Spoon about 1/4 cup of the mixture into
the center of the wonton and wet the edges. Fold over the sides to form a triangle and press to seal the
edges. Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling
the remaining ingredients.

Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. Add
the crab rangoons and brown on both sides, about 2 minutes per side. Once the rangoons are well browned, add a
little water and cover. Cook an additional 2 minutes.

Arrange the crab rangoons on a platter. Serve hot with the dipping
sauce.

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):

Directions

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Ingredients

Hot Mustard Sauce:

Directions

1/4 cup Chinese
mustard powder
1/4 cup rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1/2 lime, juiced

1 tablespoon honey
1 tablespoon grated ginger
3/4 cup peanut oil

Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in
the peanut oil.