Sunday, September 30, 2007

Crab Wontons

This was so much fun!We'd never made won tons at home before but we were so excited to try it! After much deliberation we decided to go with a Crab & cream cheese won ton for our football game get together yesterday. It was surprisingly easy and totally delicious!

1 pkg Wonton Wrappers (we didn't use them all) This made about 25-30 won tons
1 large King Crab Leg (meat removed from shell and shredded)
1 8oz package of cream cheese softened
4-5 chopped up green onion
1 tsp garlic chili paste (Nate saw this in the fridge and couldn't resist)
1 egg white (for sealing wontons)

Mix Crab, cream cheese, green onion and chili paste until well combined. Cover your work area with wax paper to reduce stickiness. Lay several wonton wrappers out on the wax paper. Spoon about 1 tsp of filling onto each wrapper.

Dip your fingers in the egg and run it around the edges of the won ton wrapper.

Seal by folding in half diagonally (bring opposite corners together, so it looks like a triangle standing on it's side.You can seal it in this shape (just make sure you get as much air out as you can) or you can then bring the other two corners into meet the middle corner. It will look like a newspaper hat. Again try to get the air out as much as possible and make sure they are sealed well. We made them in the late morning and refrigerated them for the evening game. About an hour before our guests arrived, we got out one of our fondue pots and filled it with oil, and dropped them slowly into the oil using a slotted metal spoon.

Using the slotted spoon, transfer the golden fried wontons onto a plate covered with paper towel to cool for about 3 minutes before transferring to serving dish.

Serve with sweet & sour sauce and hot mustard. We can't wait to make wontons again & stuff them with something new!


MrsPresley said...

i love crab won tons! yours turned out great!

Tanya said...

I made your recipe a week ago and it turned out great. The only changes I made were to used canned crab and cayenne pepper instead of chili-garlic paste.
They were wonderful! Thanks!