Ingredients

The following ingredients have 4 Servings
  • Ingredientscrab and cream cheese wontons
  • Wonton wrappers (I just buy the premade ones, you can usually find them near the produce section of the grocery store)
  • Water
  • Oil (for frying)
  • Filling
  • 8 ounces cream cheese (softened)
  • 3 green onions (cut off the little hairy ends)
  • 1 lb imitation crab
  • 1 tsp garlic salt
  • 1½ tbsp milk
  • 2 eggs
  • 1/2 cup sugar
  • 1/3 cup lemon juice
  • 1 tbs soy sauce
  • 1/4 tsp ginger
  • 1/4 tsp garlic powder
  • zest of one lemon
  • water (for cooking)

Instruction

  • Put the cream cheese, onions, garlic salt, milk, and half the crab in your blender and hit the “dips” button to blend.
  • Then add in the rest of the crab, and pulse it a few times so it blends and shreds the crab meat, but does not totally decimate it.
  • Note: This is a personal preference for texture. I like the inside to have a little bit of the meat in a “chunk” form, but if you do not care, you can just blend it all so it is a smooth, creamy texture.
  • Dip your finger into some water and wet the edges of your wonton wrapper. Place ½–1 tbsp of the filling in the center, and crimp the edges together.
  • Heat oil in a deep pan or fryer to about 375°F.
  • Fry at 375°F until the wonton wrapper is golden brown (2-3 minutes)