Ingredients
- 8oz package cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions (whites and greens)
- 1 cup of chopped crab, picked clean of shells (I prefer jumbo lump)
- 25 to 30 wonton squares or 8 egg roll wrappers cut into quarters
- A little water to seal the wontons together
- Canola oil for deep frying – enough to make 1 1/2″ deep in a heavy bottomed pot.
Instructions
- In a heavy bottomed pot, add enough canola oil to make it 1 1/2″ deep. Heat on medium high heat until the oil reaches between 360-370F. The oil needs to be fairly hot so that it cooks the wonton skins quickly. This results in less of the cream cheese seeping out while it fries.
- While the oil is heating up mix together the cream cheese, crab, garlic powder, onion powder, cayenne, sea salt, black pepper and green onions.
- Lay out the wontons on a flat surface.Place a teaspoon of the crab mixture in the center of the wonton.
- Dip your finger in water and wet all four edges of the wonton. Fold it over, into a triangle. Pull the two bottom points down, wet the tips and press them together.
- If you want you can make 8 at a time but I would recommend covering the unfried ones with a damp paper towel to prevent from drying out. If they do crack from being dry, wet the crack lightly and you should be able to ‘stick’ it back together.
- CAREFULLY put in the hot oil and fry between 1-2 minutes or until golden brown.
- Using a metal slotted spoon or tongs, remove from the oil and drain on paper towels.
- Serve with your favorite sauce (I prefer duck sauce).
