Crab And Cream Cheese Won Tons W Chinese Hot Mustard Sauce Recipes

CRAB RANGOON WONTONS

Steps:

• In a mixing bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion.
• Place a wonton wrapper on a clean work surface. Lay the wrapper with the corner facing up, so it looks like a "diamond" shape.
• Brush the edges of the wrapper with the egg and place 2 teaspoons of the crab filling in the center.. Do not overfill.
• Fold the bottom corner up to to seal the wonton in a triangle shape.
• Fold the two remaining corners toward the center, pressing out any air surrounding the filling. Be sure to press all of the edges together firmly to seal well.
• Keep the remaining wonton wrappers and the folded wontons covered with a damp towel to prevent drying out while working.
• Fill a deep skillet with 2 to 3 inches of oil and allow to heat to 350°F. Use an Instant Read Thermometer to check the temperature.
• Fry the wontons in small batches, about 5 to 6 at a time, depending on the size of your skillet.
• Fry until wontons are golden brown, about 3 to 5 minutes, turning a couple of times during frying.
• Once golden brown, remove and place on paper towels to drain before serving with a dipping sauce.

CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)

Steps:

• Preheat 1 inch of oil to 325°F over medium heat.
• In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

CRAB AND CREAM CHEESE WON TONS W/ CHINESE HOT MUSTARD SAUCE

Steps:

• Except the won ton pi, combine all the ingredients to form a paste-like consistency.
• Place a spoonful of the crab mixture in the center of the pi. Fold diagonally and seal the edges with a finger dipped in water.
• Place a few won tons in hot oil, about 350 degrees. Deep fry till golden brown. Do not turn your back on them, they could burn.
• Serve with chinese hot mustard sauce.
• CHINESE HOT MUSTARD SAUCE: Chinese Mustard Powder, water and soy sauce. Mix 1 tsp of powder with 1 tsp of water to reconstitute into a paste, crush the little lumps of powder with your spoon. When the paste is smooth, add a little soy sauce and mix well, add more to taste.

CRABBY CREAM CHEESE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
• In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

CREAMY CRAB WONTONS

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

LOCAL KINE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
• In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.