Crab and Cream Cheese Wontons (Sweet!)
photo by Veronica W.
- Ready In:
- 31mins
- Ingredients:
- 5
- Yields:
-
20 Depends on size
ingredients
- 1 (8 ounce) box cream cheese (room temperature)
- 3 tablespoons sugar
- 1 stick imitation crabmeat (or real crab made into a stick)
- 1 green onion
- wonton wrapper, Gyoza Wrappers, egg roll wrappers (cut into 4 squares)
directions
- Chop the crab and the onion into tiny pieces.
- Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
- (Food processor may be used for next steps.)
- Add sugar to cream cheese and mix well.
- Add crab, mix well.
- Add onion, mix well.
- Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
- Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
- (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
- Place on paper towels to drain oil.
- Serving depends on how much you use in each wrapper. Time depends on how quick you are.
Reviews
-
These were incredibly good. I used my food processor for the entire mixing process and then followed he wrapping directions on the wonton wrapper package. I did these as baked rather than fried (just misted with cooking oil before baking at 425). Exactly what I wanted and I'm so happy that I found your recipe.
RECIPE SUBMITTED BY
I'm a manga artist most of the time, but I love to cook also!