Cream Cheese & Crab Wontons
1 Package of Wonton Wrappers
1 large egg (beaten)
1 container of whipped Cream Cheese (Room Temperature)
1 Can of Crab Meat Drained (Lump-Style)
2 Tablespoon of Flour
¼ cup oil for Frying
Sweet Sauce for Dipping
In a large bowl, mix the cream cheese, the flour, and the crab meat until well blended.
• Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper.
• Brush the egg around the edges of the wonton.
• Bring top corner over and press down the edges to seal.
• This will make a triangle shape.
• Bring both corners of the wonton to the top and pinch together to make final seal.
• Heat oil in deep frying pan.
• Oil is ready for frying when you place a wonton in it and the outside wrapper starts to bubble.
• Fry wontons until golden brown, 2 minutes.
Serves: 20
Cream Cheese Wontons
Makes 16 wontons or 24 small wontons
Ingredients
* 1 cup cream cheese
* 16 wonton wrappers or 24 egg roll wrappers
* oil (for frying)
* sweet and sour sauce
Procedure
1. Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
2. While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers in. Put a small dab of cream cheese in one corner of each wrapper, about 1/2” from the edges. Use about 2 tsp. for egg roll wrappers or 1 tsp. for wonton wrappers. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
3. Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.