- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Crab Wontons
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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.
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?
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