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Crab Wontons Recipe

Photo by: Taste of Home Crab Wontons Recipe

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

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Reviews for Crab Wontons (2)

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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.