“I got this recipe off my Chinese cookbook by Betty Crocker. Hope you enjoy!”
READY IN:
35mins
YIELD:
20 wontons
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix chopped crabmeat, cream cheese, salt and garlic powder.
  2. Place heaping teaspoonful crabmeat mixture in center of wonton skin.
  3. Top with another wonton skin; press edges to seal.
  4. Brush dab of egg on center of each side of puff.
  5. Make a pleat on each edge, pressing to seal.
  6. Repeat with remaining wonton skins.
  7. Heat vegetable oil in wok to 350 degrees.
  8. Fry 4 or 5 puffs at a time until golden brown. Drain on paper towel.
  9. Serve with sweet and sour sauce or plain.

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