These little dumplings are great to serve as an appetizer or side dish. They don't really take that long to make and are very impressive. Serve them with a dish of sweet & sour or garlic teriyaki sauce.
You can download the recipe here > Crab Wontons
Crab Wontons
1 package of wonton wrappers - 30 wrappers
1 package of cream cheese, set out to room temp, I used Neufchâtel. You can use regular cream cheese too.
1 8oz can of crab drained
½ tsp of dehydrated minced onion
½ tsp parsley flakes
½ tsp adobo
Oil to cover bottom of pan for frying.
Mix cream cheese, crab, onion, parsley and adobo in a small bowl and let set for about an hour to incorporate.
I laid out about 6 wrappers at a time. Put about a half of a teaspoon into the center of each wonton.
Fold the wonton diagonally and seal the edges with a little water, so it forms a triangle.
Bring the longest corners together and seal with a little more water and a pinch.
Set aside on a baking sheet.
Heat enough oil in the bottom of a frying pan to just cover.
Add filled wontons about 6 or 8 (depending on how big your fry pan is) at a time. Fry until golden brown.
Serve warm with some sweet & sour sauce or garlic teriyaki sauce.
makes about 30