Crab and Cream Cheese Wontons |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are really good served with sweet and sour sauce or your favorite dipping sauce. If you like them a little more creamy just add more cream cheese.Sometimes I also add a little cheddar cheese into the filling. This recipe is from the wonton wraps package. Quantity and time is an estimate. Ingredients:
4 ounces dungeness crabmeat or 4 ounces lump crabmeat or 4 ounces imitation crabmeat |
2 -4 ounces cream cheese, room temperature |
1/4 teaspoon grated lemon zest |
1/2 teaspoon lemon juice |
1/4 teaspoon kosher salt (to taste) |
1/8 teaspoon ground black pepper |
3 teaspoons chopped fresh chives |
14 ounces wonton wrappers (square) |
vegetable oil, for deep-frying |
1 large egg, whisked with 2 tablespoons water |
Directions:
1. Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
2. Place a heaping half-tsp of filling on one corner of wrap.
3. Moisten the edges with egg wash.
4. Bring one set of opposite corners together and seal all the edges, making a triangle.
5. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
6. Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
7. Heat the oil to 350 degrees.
8. Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
9. Drain well on paper towel.
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