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.
Serve immediately with favorite dipping sauce. (I loved it with the spicy sour cream dipping sauce.)
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