Cheesy Crabmeat Wontons Recipe
Ingredients
| Neufchatel cheese package | 1/2 , softened | |
| 1/2 cup lite ricotta cheese | ||
| 1/2 teaspoon low-sodium soy sauce | ||
| Chives | 1 Cup (16 tbs), minced | |
| Crabmeat | 1/2 pound, drained | |
| Egg whites | 2 | |
| Water | 1 Teaspoon | |
| Wonton package | 1 , frozen | |
| Olive oil-flavored vegetable cooking spray | ||
| Balsamic vinegar | 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Ginger root | 2 Tablespoon, finely shredded | |
Directions
Place Neufchatel cheese in a medium bowl; beat well at medium speed of an electric mixer.
Add ricotta cheese and soy sauce; beat until well blended.
Stir in chives and crabmeat, stirring well.
Combine egg whites and 1 teaspoon water.
Place 1 teaspoon cheese mixture in top corner of each wonton skin.
Fold top point of wonton skin over filling; tuck point under filling.
Roll once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin.
Moisten remaining corners with egg white mixture; bring corners together, and overlap, pressing ends together to seal securely.
Place on a baking sheet coated with cooking spray.
Cover filled wonton, and repeat procedure with remaining wonton skins, cheese mixture, and egg white mixture.
Cook wontons, in batches, in boiling water 3 minutes or until tender.
Drain; coat wontons with cooking spray, and arrange on a serving platter.
Combine vinegar, 1/3 cup water, and gingerroot; serve with wontons.
Add ricotta cheese and soy sauce; beat until well blended.
Stir in chives and crabmeat, stirring well.
Combine egg whites and 1 teaspoon water.
Place 1 teaspoon cheese mixture in top corner of each wonton skin.
Fold top point of wonton skin over filling; tuck point under filling.
Roll once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin.
Moisten remaining corners with egg white mixture; bring corners together, and overlap, pressing ends together to seal securely.
Place on a baking sheet coated with cooking spray.
Cover filled wonton, and repeat procedure with remaining wonton skins, cheese mixture, and egg white mixture.
Cook wontons, in batches, in boiling water 3 minutes or until tender.
Drain; coat wontons with cooking spray, and arrange on a serving platter.
Combine vinegar, 1/3 cup water, and gingerroot; serve with wontons.
Chef
