1 brick of cream cheese, softened
1 pound of crab meat, picked free of shells
32 wonton wrappers
Oil for frying
Gently fold the crab meat into the softened cream cheese, making sure to distribute the crab meat evenly. In a small saucepan, heat 2” of oil over medium-high heat. Meanwhile, prepare a small bowl with water in it. Spoon a heaping teaspoon of the crab mixture into the center of the wonton wrapper. Dip your finger in the water bowl and brush it around the edge of the wonton wrapper. Pinch the wonton wrapper to for a cross at the top, sealing with your wet fingertips. Fry the wontons in the oil until golden brown. Remove with a slotted spoon and drain on a wire rack over a cookie sheet. Allow to cool for 5 minutes before serving or else the filling will be too hot. Serve with Sweet Thai Chili Sauce.
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7 comments:
ooohhh...yummy! These sound just like the delicious ones at Pei Wei- Thanks for the recipe!
I want to eat these right now.
xoxo
Sarah
omg. you can't DO THIS to a pregnant lady. they look AMAZING!
Yum, these look great! I made them a couple weeks ago and they turned out good. My recipe called for a tablespoon of powdered sugar though. They were okay, but I thought the addition of the sugar was a bit odd.
I love crab ragoons-they are my one true love when I'm eating Chinese food. I can't wait to try these, thanks!
I've been wanting to make these for awhile now. They look delicious! I'm craving them right now...
I always make these I use a tbls of Orange marmalade for my sweetner And a green onion
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