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Crab Wontons

 Crab Wontons
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
9 ServingsPrep: 40 min. Cook: 20 min.


  • 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.

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Crab Wontons (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer