Dungeness Crab Won Ton Crisps with Jimtown Spicy Pepper Jam Dipping Sauce
Makes 24 pieces, enough to serve 4-6 people as an appetizer

24 won ton wrappers
1 cup (about ½ pound) Dungeness (or other high quality) lump crab meat,
picked over for shells and roughly chopped
2 teaspoon thinly sliced scallions or chives
1 teaspoon lemon zest
1 teaspoon lemon juice
½ teaspoon chili paste, or more to taste
½ teaspoon toasted sesame oil
¼ cup good quality cream cheese
1 tablespoon plain bread crumbs or “Panko”
1 egg yolk
1 egg white, lightly beaten with 1 teaspoon of water
1 tub (7 oz.) Jimtown Spicy Pepper Jam
1 teaspoon toasted sesame seeds
Cornstarch, as needed for dusting the pan
6 cups canola oil

In a medium sized bowl with a wooden spoon, combine the crab, chives or scallions, lemon juice and zest, chili paste, sesame oil, cream cheese, bread crumbs, and egg yolk.

Lightly dust a baking sheet with cornstarch.

Place about a tablespoon of the crab filling in the center of the won ton wrapper. Brush the edges of the wrapper with the egg white mixture, and then fold the wrapper in half to form a triangle. Gently press out any excess air trapped in the wrapper and then press down on the edges to form a seal. Place the won ton on the baking sheet. Repeat until all the filling is used. At this point the won tons may be frozen until needed.

Pour about 3 inches of oil into a heavy saucepan and heat to 350 degrees. Fry the won tons, about 4-6 at a time for about 2 minutes, until golden brown. Remove them with a slotted spoon and drain on paper towels.

Gently warm the Spicy Pepper Jam in a small pan, transfer to a bowl, and sprinkle with the sesame seeds.

Serve the won tons immediately alongside Jimtown Spicy Pepper Jam dipping sauce.