While not ‘authentic,’ these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I’m using a 1 to 1 ratio of crab to cream cheese.
Ingredients
Sauce
- 1 cup ketchup
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sriracha hot sauce, or to taste
- 8 ounces cream cheese
- 8 ounces crab meat, drained well
- 1/3 cup chopped green onions
- 1 clove crushed garlic
- 1 teaspoon soy sauce
- ½ teaspoon fish sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sesame oil
- 1 pinch cayenne pepper
- 60 (3.5 inch square) wonton wrappers
- Canola oil for frying
Directions
Step 1
Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
Step 2
Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
Step 3
Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
Step 4
Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.
Chef’s Note
You can fold these into triangles which is easier, but I prefer the "warhead" fold because you get more crispy goodness with the four crunchy edges.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 590 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat11g | 53% |
Cholesterol71mg | 24% |
Sodium1512mg | 66% |
Total Carbohydrate63g | 23% |
Dietary Fiber2g | 7% |
Total Sugars14g | |
Protein18g | |
Vitamin C9mg | 45% |
Calcium103mg | 8% |
Iron4mg | 21% |
Potassium429mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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