Crab and Cream Cheese Wontons

I had such a blast making these wontons. They were so simple to make and adorably bite-sized that I just wanted to eat them on the spot! They also turned out to be so unbelievably creamy inside with an amazing crunchy, crisp exterior. I used peanut oil for the first time and it made these wontons noticeably less greasy than other frying oils like canola. It is a bit expensive but I highly recommend the use of peanut oil, and this amazing recipe, of course.

Crab and Cream Cheese Wontons (adapted from Recipe Girl):

Yields 4 servings

4 ounces cream cheese, softened
2 green onions, minced
1/2 teaspoon fresh ginger, minced
1/4 pound lump dungeness crab meat
Kosher salt, to taste
20 wonton wrappers
2 cups canola oil

Heat the oil in a deep fryer or in a medium Dutch oven to 350 degrees F.

In a medium bowl, mix the cream cheese, green onions, ginger, crab meat and salt, to taste.

To assemble the wontons, place the wrappers on a work surface.

Dip your finger in a bowl of water and rub the edges of the wonton wrapper to dampen.

Place a heaping teaspoonful of the crab mixure into the center of the wonton wrapper.

Fold the bottom corner of the wonton wrapper over the filling to meet the opposite corner, forming a triangle. Press the edges lightly to seal. Bring the left and right corners up to the center and seal those together. Continue with remaining wonton wrappers. (An assembly line of 3-4 wontons works well.)

Working in batches, add the wontons to the hot oil 5 or 6 at a time and fry until evenly golden brown and crispy, about 3-4 minutes on each side. Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate; repeat to cook the remaining pieces.