Time 23m Number Of Ingredients 8 Steps:
Preheat 1 inch of oil to 325°F over medium heat. In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder. Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
Time 50m Yield 15 Number Of Ingredients 10 Steps:
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
Time 40m Yield 24 wontons Number Of Ingredients 11 Steps:
For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside. For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water. One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to “paint” the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out. Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.) In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches. It’s best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
Time 20m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse’s hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Time 40m Yield 15 serving(s) Number Of Ingredients 11 Steps:
In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper. Put egg whites in a bowl. Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep fry the won tons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm. (Note: to make this healthier I brush the whole wonton with egg white after it’s sealed and then I just sauté it with no-calorie nonstick cooking spray).
Time 31m Yield 20 Depends on size Number Of Ingredients 5 Steps:
Chop the crab and the onion into tiny pieces. Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time). (Food processor may be used for next steps.) Add sugar to cream cheese and mix well. Add crab, mix well. Add onion, mix well. Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It’s important that you DO NOT seal the wrappers. The oil getting inside is what gives it it’s texture.). Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers. (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it’s self-sealed better. The X shape is basic, but you can squish them together more if needed). Place on paper towels to drain oil. Serving depends on how much you use in each wrapper. Time depends on how quick you are.
