Crab and Cream Cheese Wontons

Fair warning: This is going to be a very long process.

I spent well over an hour mixing, stuffing, folding, boiling, and finally frying these wontons. Admittedly, I am a klutz, so your mileage may vary here.

Whether you spend forty minutes, an hour, or a day, I’d still suggest trying the recipe below, which is modified from this Budget Bytes dish.

These wontons are crabby, creamy, and a definite crowd-pleaser.

It’s time to pace around the kitchen, dirty a frightening number of dishes, and set a pot to boil. Tonight, you’re serving…

 

Crab and Cream Cheese Wontons

Prep Time: 40 minutes

Total Time: 60 minutes (more with frying)

Serves: 10

 

Crab2
The wontons.

 

Ingredients

8 ounces cream cheese

8 to 12 ounces canned crab

1 large egg

½ bunch green onions

80 to 90 wonton wrappers (approximately 2 packages)

½ teaspoon sriracha hot sauce

non-stick spray

Directions

In a bowl, combine the cream cheese, green onion, egg and sriracha until well combined. Add the crab.

2015-12-14 14.59.27
I’m adding the sriracha to the the cream cheese, egg, and green onions. 

Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. (Moncel has some great step-by-step photos here).

2015-12-14 17.34.21
The wontons are folded into triangles, then folded inwards at the lower corners.

Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off, OR place them on a plate, atop of a paper towel. Be careful not to let the wontons touch, lest they stick together and tear.

The wontons skins should now look nice and transparent.

Optional:

Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. “Fry” the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.

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