Bergy Dim Sum #3, Baked Wonton Crab Bits
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
60 Appetizers
ingredients
- 1 (250 g) package cream cheese, softened
- 1 1⁄2 teaspoons fresh-pressed garlic
- 2 tablespoons minced shallots
- 3 small hot green chili peppers or 3 small red chili peppers
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon salt
- 2 limes, grated peel of
- 2 teaspoons fresh lime juice
- 1 inch fresh ginger, grated
- 1 lb fresh crab (or artificial crab)
- 2 (8 ounce) packages wonton wrappers
directions
- Combine all the ingredients (except Wonton Wraps).
- Place a small amount of filling in the centre of each wrap (about a tsp).
- Fold one corner of each square across to the opposite corner, making a triangle.
- Use a little water on the end of your finger to seal.
- Bring the two side points of the triangle up together to meet in front leaving the third tip in place.
- Place on ungreased cookie sheet.
- Bake in 425 degree oven (220C degrees) for about 20 min or until they are puffed and golden.
- The Crab bits may now be frozen and stored until you want to use them and then just heat them in a 350 degree oven for about 10 min and serve.
- You may also freeze them before you bake them (this is what I like to do) thaw unbaked wontons before baking.
- Bake in 400 degree oven for about 20 min utes.
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Reviews
-
These were terrific! I used my food processor to grind my (fake, sorry) crabmeat and the texture came out very well for these. Loved the flavoring, too; however, since I was out of turmeric, I used some hot curry powder in place of it. I just loved the slight south-asian kick to these! And they were great in the oven. We ate them with some sweet and sour sauce and some spicy/sweet soy sauce. I froze well over half the batch. Thanks for a wonderful recipe!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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