Turn fish sticks into Crab Rangoon plus 60-second Creamy Ginger Orange Sauce for dipping

I made crispy crunchy crab Rangoon from fish sticks made from Pollock instead of artificial crab meat which is also made from Pollock. Crab Rangoon is expensive in Chinese restaurants but using this recipe and method you can make your own fake crispy crab rangoons at home for very little money.
I added celery and carrot to improve the texture and flavor along with some old Bay seasoning lemon pepper and parsley flakes
and cream cheese. I also made a dipping sauce from Greek yogurt and marmalade made from oranges and some ginger. The dipping sauce was surprisingly good much better than I had expected.
The fake crab Rangoon was very crunchy and crispy and the filling did not taste like real authentic crab meat but had a better flavor
than any crab Rangoon, I have tasted made with the artificial crab.
I think I should add a few drops of fish sauce the next time I make this to give it more of a seafood flavor
and also add the fish sticks at the very end so they remain chunky.
The dipping sauce is made in a mini blender from 2 large tablespoons of Greek yogurt and orange marmalade each with a pinch of ground ginger and blended for 30 seconds.

RECIPE
Robb's FISH STICK RANGOONS
4 ounces of cooked fish sticks
4 ounces of vegetables
4 ounces of cream cheese
1 teaspoon lemon pepper
1/2 teaspoon of Old Bay seasoning
parsley flakes
wonton wrappers
Deep fry in 350 F canola oil for 3 minutes

Robb's CREAMY GINGER ORANGE YOGURT SAUCE for dipping
2 heaping tablespoons Orange Marmalade
2 heaping tablespoons of vanilla Greek Yogurt
pinch of dried ginger
blend 30 seconds

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