While perusing the internet one day, I came across this site, Life's Ambrosia, with wonderful recipes and accompanying photos. The Crab Wontons struck my fancy, and I couldn't wait to try them for myself. They were easy to put together, and so delicious. My friend, Donna, loves Crab Rangoons, an alias of this delectable little bite. I will be making these for her the next time we get together!
Makes about 20 wontons
4 ounces cream cheese, softened
2 green onions, minced
1/2 teaspoon minced fresh ginger, optional
1/4 pound lump dungeness crab meat
kosher salt to taste
approximately 20 wonton wrappers
about 2 cups canola oil for frying
In a bowl mix together cream cheese, onions, fresh ginger, crab meat and salt.
To make the wontons, place a teaspoonful of the crab mixture in the center of the wonton wrapper, then brush water around the edge of the wonton. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper to create a triangle.
Heat 2 inches of oil in a saucepan over medium high heat. Once oil is hot, fry wontons until golden brown and crispy. I found this step to take only a 5 - 10 seconds on each side. Transfer to a paper towel lined plate, sprinkle with kosher salt.
Serve them with sweet-chili sauce, plum sauce, or as is.
To freeze, lay the filled, uncooked wontons in a single layer on baking sheet and freeze. Once frozen, place in resealable plastic bag. To cook, defrost and fry as directed above.
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