Simply Scrumptious Crab Wontons Recipes

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Steps:

• Soften cream cheese on counter while prepping onions and cooking mixture.
• In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
• Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
• Spoon small amount of mixture into middle of each wonton.
• Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
• Bring outer tips together and press to loosely form a pointed fortune cookie shape.
• Heat oil in skillet (medium to medium high), and place wontons in hot oil.
• Turn a couple of times until all sides are lightly golden brown.
• Watch closely as they will turn dark very quickly. ;).
• When done place on a paper towel lined plate to drain; repeat until all are cooked.
• Serve with sweet chili sauce for dipping.
• Enjoy!

Steps:

• Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
• Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
• Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
• Stir together the dipping sauce and serve with the wontons.

Steps:

• 1. *Soften cream cheese on counter while prepping onions and cooking mixture.
• 2. In skillet sauté onions, butter, crab with garlic powder (if using), salt and pepper until onions are translucent.
• 3. Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
• 4. Spoon small amount of mixture into middle of each wonton.
• 5. Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
• 6. Bring outer tips together and press to loosely form a pointed fortune cookie shape.
• 7. Heat oil in skillet (medium to medium high), and place wontons in hot oil.
• 8. Turn a couple of times until all sides are lightly golden brown.
• 9. Watch closely as they will turn dark very quickly. ;)
• 10. When done place on a paper towel lined plate to drain; repeat until all are cooked.
• 11. Serve with sweet chili sauce for dipping. Enjoy!! :)

Steps:

• Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• In a medium bowl, combine crab meat, cream cheese, mayonnaise, Sriracha, bell pepper, 2 tsp chives, and pepper. Mix until well combined.
• Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly.
• Fill the center of each won ton cup with crab mixture. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with remaining chives.

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.