Fried Crab Wonton
This recipe has just the right amount of crab and cheese and everything else! It's absolutely scrumptious and a little dangerous--it's one of those rare foods that you can over indulge on without realizing that you're going overboard.
A year ago I actually had 32 of them in one sitting. Minimum. We weren't consciously keeping count, but my cousin had served me 10 in my first serving, I took 5 for seconds, stole 2 from my nephew and 5 from my niece. And then I ate the leftovers.
Ingredients:
2 cans (12 oz.) white crabmeat, drained, flaked
8oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
4green onions, thinly sliced
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tablespoon all purpose flavoring (without salt)
1 tablespoon all purpose flavoring (without salt)
24 wonton wrappers
Directions:
1. Mix the crabmeat, cream cheese, green onions and mayo until an even mixture is formed.
2. Place a bit of the crab mixture in the middle of a wonton wrapper
3. Line the edges of the wonton wrapper with water
4. Take all four edges of the wonton wrapper and shove them together as if you're forming a sack out of the wrapper.
5. Fry in oil until golden brown.
Directions:
1. Mix the crabmeat, cream cheese, green onions and mayo until an even mixture is formed.
2. Place a bit of the crab mixture in the middle of a wonton wrapper
3. Line the edges of the wonton wrapper with water
4. Take all four edges of the wonton wrapper and shove them together as if you're forming a sack out of the wrapper.
5. Fry in oil until golden brown.
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