Crab and Cream Cheese Wontons

Name: Crab and Cream Cheese Wontons
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 20 porsi
Cuisine: Indonesian
Ingredients: 4 ounces cream cheese, (at room temperature); ¼ pound lump dungeness crab meat; 2 whole green onions, (minced); ½ teaspoon minced fresh ginger; kosher salt, (to taste); 20 wonton wrappers; 2 cups canola oil, (for frying); plum sauce or sweet and sour sauce, (for dipping (optional))

Awesome Asian restaurant-style appetizer recipe!

⏱ 50 menit 🔨 Persiapan 35mnt 🔥 Masak 15mnt 📊 Sedang 🍽 20 porsi 👁 55

Bahan-bahan

20 porsi

4 ounces cream cheese, (at room temperature)
¼ pound lump dungeness crab meat
2 whole green onions, (minced)
½ teaspoon minced fresh ginger
kosher salt, (to taste)
20 wonton wrappers
2 cups canola oil, (for frying)
plum sauce or sweet and sour sauce, (for dipping (optional))

Langkah-langkah

In a medium bowl, use a sturdy spoon to mix cream cheese, crab, green onions, fresh ginger and salt.
Place a wonton wrapper on a work surface. Dip your finger in a bowl of water and then rub edges of the wonton wrapper to dampen. Place a heaping teaspoonful of the crab mixture into the center of the wonton wrapper. Fold the bottom corner of the wonton wrapper over the filling to meet the opposite corner (you'll end up with a triangle). Press the edges lightly to seal. Bring the left and right corners up to the center and seal those together. Place on a greased or parchment-lined baking sheet. Continue with remaining wonton wrappers- an assembly line of doing 3 or 4 at a time works well.
Heat the oil in a medium to large saucepan over medium-high heat. The oil is hot enough when a drop of water flicked into the oil creates a crackling sound. Fry the wontons in hot oil until golden brown and crispy, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately.

Ikan & Seafood crabcream cheesewontonsasian