Crab Wontons Recipe
A delicious appetizer with texture, color, and a tremendous amount of flavor! The crunchiness of the fried wonton skin just tickles your taste buds, then an explosion of flavors as you bite into it. The creaminess of the cream cheese blends well with the savory crab, and vegetables. YUMM!!
Summary
Preparation Time45 MinCooking Time2 Min
Ready In47 MinDifficulty LevelMedium
Health IndexJust EnjoyServings10
Main IngredientSeafood
Ingredients
1 package medium square wonton wrappers
1 1/2 pound king crab legs, cooked, de-shelled
1 red bell pepper, finely diced
1 jalapeno, de-seeded, finely diced
3 stalks green onion (scallions), finely chopped
10 oz cream cheese
Salt, to taste
Pepper, to taste
Vegetable oil, enough to deep fry
Directions
1. Heat enough oil in a wok or a saucepan to 350 degrees F.
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!
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!
Comments
Comments: 4 |
Add a Comment
vampyriccadence says :
We made this recipe, minus the jalapeno, and we had to use Reese Canned Crab Meat w/ 15% Leg Meat (no time to cook actual crab meat), and it turned out really great. We also fried in olive oil, I just love the taste it adds, although I wouldn't recommend it to people who looove their fried foods. Be sure to add a little more to the time for first time "wonton" makers, and be sure your wontons are dry before popping them in. Water + Hot Oil = Bad, although I doubt anyone would do this...
Posted on: 22 April 2010 - 11:28pm
vampyriccadence says :
And I almost forgot, 5/5. Great use of veggies and crab, very flavorful and pretty when garnished.
Posted on: 22 April 2010 - 11:46pm
krista g says :
A wonton is a type of dumpling whereas crab rangoon are deep-fried dumplings in wonton skins. Hope that helps.
Posted on: 17 September 2009 - 6:41pm
