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Crab Wontons Recipe
|Wonton square wrappers||1|
|King crab||1 1⁄2 Pound (cooked de shelled)|
|Red bell pepper||1 , finely diced|
|Jalapeno||1 , finely sliced (deseeded)|
|Green onion stalks||3 , finely chopped (scallions)|
|Cream cheese||10 Ounce|
|Vegetable oil||200 Milliliter (for deep fry)|
Calories 339 Calories from Fat 266
% Daily Value*
Total Fat 30 g46.4%
Saturated Fat 8.1 g40.7%
Trans Fat 0 g
Cholesterol 59.8 mg
Sodium 705.7 mg29.4%
Total Carbohydrates 3 g1%
Dietary Fiber 0.44 g1.8%
Sugars 1.6 g
Protein 14 g28.9%
Vitamin A 16.5% Vitamin C 37.3%
Calcium 6.4% Iron 3.7%
*Based on a 2000 Calorie diet
2. Combine crab meat, bell pepper, jalapeno, green onion, and cream cheese and mix until well incorporated. Season with salt and pepper.
3. Separate wonton wrappers into individual wrappers and place about a tablespoon into the center of each. Wetting your finger with water, trace around the outer edges of the wrapper and fold bottom right corner of wrapper up to top left corner of wrapper. This should create a triangle shape. Pinch every edge to make sure the wonton is sealed. Fill all wontons until you've used up the filling.
4. In a wok or skillet, deep fry the crab wontons until golden brown. Drain on several layers of paper towels. Garnish with green onions cut on a bias or finely diced bell pepper, and serve with a spicy chili dipping sauce.
NOTE: You can freeze excess crab wontons for up to 2 weeks. Just place in an airtight container or freezer ziplog bag, and they'll be ready whenever you are!