Recipe

Crab And Cream Cheese Wontons Recipe

Add Step-by-Step Photos	Hollymayb / All my dishes 1 year ago My husband & I have a favourite Thai restaurant in Seattle, WA called Racha Thai. We first had these 'crab delights' when we enjoyed a tasting menu there. I've adapted the concept to make at home (because we can't always drive down to Seattle just for yummy food).... More Prep:80m Cook:30m Servings:20	Hollymayb
	fun yummy appy

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Ingredients

1 pack imitation crab meat (usually about 1/2 Lb)

1 brick cream cheese

2 T dried tarragon

1 pack wonton wrappers (you'll need 60)

salt & pepper

oil for frying

candy/frying thermometre

sweet chilli sauce for dipping

Directions

In a high sided pan or medium sized pot, start heating about 4 inches of oil slowly over med-low heat. Attach thermometer to the side of the pot.

Finely chop crab and mix with cream cheese and tarragon until smooth. (this can be done really easily in the food processor, but alas, I don't have one)

Taste mixture and adjust seasoning with salt & pepper as desired.

To assemble the wontons:

take 1 square and place it on your work surface

spoon 1 heaping teaspoon of crab mixture in the middle of the wrapper

moisten edges of the wrapper with water using your fingers or a pastry brush

fold wrapper over crab mixture to form a triangle

press edges to seal, taking care not to let too much air get trapped inside (or they will puff up like balloons in the oil, which is kinda neat to watch, but not so tasty)

fold bottom two corners into the middle and press firmly together (like an envelope)

set aside and continue with the other 59 wontons

When the oil reaches 350F, fry the wontons 6 or so at a time until golden brown, about 4 minutes. Do not cook too long, or filling will start to erupt through from the wonton.

Serve warm with sweet chilli sauce.

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