I made these with my students when I was teaching several years ago. They loved them. You can freeze the filling in a tightly sealed container.
8 oz. Chive & Onion Cream Cheese
6 oz. Snow Crab Meat**
2 T Sweet Onion, grated
1 T Sugar
1/8 tsp. Salt
1/4 tsp. Pepper
Wonton Skins
Water
Oil for frying
Heat oil to 375 degrees.
Combine cream cheese, crab meat, sugar salt & pepper.
Let stand 30 minutes.
Place 1 T crab mixture on wonton skin.
Using your finger, rub edge of wonton skin with water.
Place another wonton on top & seal edges completely. ***
Repeat until all crab mixture is used.
Deep fry for 3 – 5 minutes or until crisp.
Serve immediately.
** Snow crab is very sweet (sweeter than lobster in fact) which is why I use it. You can substitute regular (less expensive) crab meat if you prefer.
*** As a rule, only ONE wonton skin is usually used to make these. However, I find the store bought wonton skins tend to be smaller than what you would get in a Chinese restaurant. That’s why I use TWO!!
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