Recipe

Crab Stuffed Wontons Recipe

Add Step-by-Step Photos	Ravenseyes / All my dishes 2 years ago This is a variation of the traditional wonton - not necessarily easy but worth the fuss Prep:20m Cook:2m Servings:52	Ravenseyes
	healthy finger food

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brianna

Ingredients

1 pound lump crab meat, broken into small pieces (discard any shell or cartilage fragments)

1/2 cup chopped scallion (green parts only)

1/2 cup mung sprout or bean sprout roughly chopped

1 tablespoon finely grated peeled fresh ginger

1/2 tsp minced garlic

1/4 tsp seafood seasoning (old bay or any other seafood seasoning)

1 tablespoon soy sauce

1 tablespoon dark sesame oil

Cornstarch, for baking sheet

52 wonton wrappers

1 large egg, beaten

8 cups vegetable oil

1 cup purchased sweet red chili sauce

Directions

Toss together crab, scallion, sprouts, garlic, ginger, soy sauce, and sesame oil in a small bowl for filling.

Dust a baking sheet with cornstarch; set aside. Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 teaspoon filling in center of each. Brush wrappers around filling and out to edge with egg. Bring 2 opposite corners of wonton together to form a triangle; firmly press edges together to seal. Arrange on prepared baking sheet. Repeat with remaining wontons, filling, and egg.

Heat vegetable oil in a large heavy saucepan over moderate heat until a deep-fry thermometer registers 360 degree F. Fry wontons in batches of 8, turning, until golden brown and cooked through, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Arrange cooked wontons on a platter and serve warm or at room temperature with chili sauce on the side for dipping. Makes 52 wontons.

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