Directions

1

Heat oil in multi cooker or Dutch oven on medium high heat, when temperature reaches 350 degrees, lower heat to medium.

2

Meanwhile, add cream cheese, chives, soy sauce and hot sauce to a food processor bowl and puree. Add crabmeat and pulse gently 2 or 3 times. Place one teaspoon crab mixture in center of wonton skin. Moisten edges with water and fold wonton in half to form a triangle, press to seal. Repeat with remaining wonton skins.

3

When oil has reached temperature, add 4-5 wontons at a time, cook for 4 minutes. Remove to a paper towel lined plate and repeat with remaining wontons.

4

For dipping sauce: In a small bowl, combine raspberry preserves, Thai chili and remaining soy sauce; mix well.