Monday, April 22, 2013

crab and cream cheese wontons

crab and cream cheese wontons

Yield: About 20 wontons
Prep Time: 35 min
Cook Time: 15 min
My family is addicted to these appetizers at a local restaurant of ours. It seemed only natural to re-create the recipe at home!


4 ounces cream cheese, softened
2 green onions, minced
1/2 teaspoon minced fresh ginger
1/4 pound lump dungeness crab meat
kosher salt, to taste
20 wonton wrappers
2 cups canola oil (for frying)


1. In a medium bowl, use a sturdy spoon to mix cream cheese, onions, fresh ginger, crab meat and salt.
2. Assemble the wontons: Place a wonton wrapper on a work surface. Dip your finger in a bowl of water and then rub edges of the wonton wrapper to dampen. Place a heaping teaspoonful of the crab mixure into the center of the wonton wrapper. Fold the bottom corner of the wonton wrapper over the filling to meet the opposite corner (you'll end up with a triangle). Press the edges lightly to seal. Bring the left and right corners up to the center and seal those together. Place on a greased or parchment-lined baking sheet. Continue with remaining wonton wrappers- an assembly line of doing 3 or 4 at a time works well.
3. Heat oil in a medium to large saucepan over medium-high heat. Oil is hot enough when a drop of water flicked into the oil creates a crackling sound. Fry wontons in hot oil until golden brown and crispy, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate.
4. Serve immediately.


*I like to serve these with plum sauce (Asian aisle in the market) for dipping.
*These can also be heated up (re-heated) in the oven the same day that you make them.

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