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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Gather guests into the kitchen as you fry these crisp seafood bundles. We enjoy them with hot mustard as well as sweet-and-sour sauce. Karolee Plock, Burwell, Nebraska Ingredients:
1 package (8 ounces) cream cheese, softened |
1 envelope buttermilk ranch salad dressing mix |
3 tablespoons diced celery |
3 tablespoons diced sweet red pepper |
1 tablespoon finely chopped onion |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
60 to 70 wonton wrappers |
oil for deep-fat frying |
sweet-and-sour sauce |
Directions:
1. In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within 1 in. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points.
2. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.
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