Crab and Cream Cheese Wontons

When you set these out for a party you better move quick to get yourself one or two because these things go fast. They’re crispy, crunchy, and creamy. With just a mild onion flavor from the green onions that doesn’t overpower the cream cheese or the crab. Serve with my super delicious sweet and sour sauce or your own favorite dipping sauce or two. Either way these Crab and Cream Cheese Wontons will be a hit with your squad.

Crab and Cream Cheese Wontons
Makes 18

18 wonton wrappers
½ c water
4 ounces room temperature cream cheese
2 T canned crab-meat, and drained, squeezed
1 egg
1 green onion, chopped finely
Vegetable oil for frying

In a small bowl add egg and water and mix well. This is your egg wash. In a medium bowl mix cream cheese, crab-meat and chopped green onion well. Add one teaspoon of filling to each wonton and egg wash all around the edges.

Fold the wonton over making a triangle. Push in the middle of the widest part and fold edges across each other; you may need to dab more egg wash.

You want to make sure everything is tucked in and that there are no air pockets.

Get 2 inches of oil in a frying pan and bring the temperature up to 350 degrees and fry, turning occasional until wontons become golden brown.

Serve with sweet and sour sauce, or whatever dipping sauce you and your family likes. Enjoy.

Peace,
CK

Sweet and Sour Sauce
Makes about 2 cups

2 1/2 c water
1/4 c vinegar
1/2 big orange, sliced
1/2 lemon, sliced
1 slice ginger
6 T sugar
6 T ketchup
1 1/4 T corn starch
1 1/4 T water

Pour water into a large pot. Add sliced orange, lemon and ginger. Turn the heat to high and let mixture come to a boil. Stir and reduce the heat to low. Let this mixture cook for 45 minutes. Using a strainer, strain the liquid into a large bowl. Press and when it cools down a little squeeze the fruit over the strainer. Discard fruit solids.

Add fruit liquid back to pot and add the sugar, ketchup and vinegar and whisk that in. Turn on the heat to medium low. Mix water and cornstarch in small bowl until smooth. Add to sauce. Stir sauce occasionally and let it come to a boil. Once the sweet and sour sauce starts to boil reduce heat to low and cook for 3 or 4 more minutes.

Remove from stove into a heat safe bowl or measuring cup. Let it come to room temperature. Store in airtight container in refrigerator for up to 1 month.