Name: Crab Rangoon Dip with Five Spice Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 12 ounce package potstickers (cut into quarters); canola oil for deep frying; 2 tablespoons Five Spice Powder (I used McCormick); 8 ounces cream cheese (at room temperature); 4 ounces sour cream; 3 scallions (sliced thin); 1 teaspoon soy sauce; 1/4 teaspoon sesame oil; 1/2 teaspoon fish sauce; 1 garlic clove (minced); 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper; 8 ounces back fin or super lump crab meat (picked over for shells)