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Crab Wontons Recipe

Crab Wontons Recipe photo by Taste of Home

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Gather guests into the kitchen as you fry these crisp seafood bundles. We enjoy them with hot mustard as well as sweet-and-sour sauce. —Karolee Plock, Burwell, Nebraska

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Crab Wontons Recipe

Prep: 40 min. Cook: 20 min.

Yield: 9 Servings

40 20 60

Ingredients

1 package (8 ounces) cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
3 tablespoons diced celery
3 tablespoons diced sweet red pepper
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 garlic clove, minced
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
60 to 70 wonton wrappers
Oil for deep-fat frying
Sweet-and-sour sauce

Directions

In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within 1 in. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points.
In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.

Originally published as Crab Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p182

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Crab Wontons

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Reviewed on May. 19, 2009 by latrotter

Yes, you can bake these. I have a similar recipe. however, in my recipe you buy the small wonton wrappers and tuck them into a mini muffin pan and bake.

Reviewed on Mar. 20, 2008 by Linda Ruthig

Can you bake appetizers made with wonton skins instead of frying? Just too messy to fry and why add the fat if you don't have to?