Crab And Cream Cheese Wontons Sweet Recipes

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.

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.

CRAB AND CREAM CHEESE WONTONS (SWEET!)

Steps:

• Chop the crab and the onion into tiny pieces.
• Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
• (Food processor may be used for next steps.)
• Add sugar to cream cheese and mix well.
• Add crab, mix well.
• Add onion, mix well.
• Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
• Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
• (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
• Place on paper towels to drain oil.
• Serving depends on how much you use in each wrapper. Time depends on how quick you are.

CRAB AND CREAM CHEESE WONTONS

Steps:

• Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
• Place a heaping half-tsp of filling on one corner of wrap.
• Moisten the edges with egg wash.
• Bring one set of opposite corners together and seal all the edges, making a triangle.
• Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
• Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
• Heat the oil to 350 degrees.
• Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
• Drain well on paper towel.

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)

Steps:

• In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Put egg whites in a bowl.
• Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
• Fold into triangles and press to seal edges.
• In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
• Drain on paper towels and serve warm.
• (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).