September 4, 2008

Crab & Cream Cheese Wontons by Guest Chef Marli

8 oz. package of Cream Cheese softened
2-3 Green onions finely chopped (optional) If you don't like onions you can add onion powder.
6 oz. can crab meat drained
Package of 3x3 Wonton wraps

Thoroughly mix the crab, green onions and the cream cheese. Lay the wonton wrappers out and spoon 1 teaspoon or so of the crab mix onto the center of each. Wet the edges of the wonton wrapper with water and fold to enclose the crab and to form a triangle. Fold the corners from the base of the triangle together, and using a little water, pinch and stick them together. (I have also seen people use egg whites to stick the wonton edges together).

Heat the oil in a deep fryer or heat 2" oil in a heavy-bottom pot to 350F. Fry the wontons in batches, for 4-5 mins, until golden brown. Drain on paper towels and keep warm.

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