Prep 5 mins
Cook 15 mins
This is a recipe my friend Kym showed me - and I have been making it ever since!! It goes great with my Sweet and Sour Meatballs - I serve this as an appetizer when I have guests with a little sweet chili sauce - YUMMY!! Vary amounts depending on the number of wontons you want - the filling is great spread on French bread with cheddar cheese and baked open face too!!
- Soften cream cheese on counter while prepping onions and cooking mixture.
- In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
- Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
- Spoon small amount of mixture into middle of each wonton.
- Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
- Bring outer tips together and press to loosely form a pointed fortune cookie shape.
- Heat oil in skillet (medium to medium high), and place wontons in hot oil.
- Turn a couple of times until all sides are lightly golden brown.
- Watch closely as they will turn dark very quickly. ;).
- When done place on a paper towel lined plate to drain; repeat until all are cooked.
- Serve with sweet chili sauce for dipping.
These were just delicious! I made these for an Asian themed feast birthday party and everyone devoured them. Sorry no picture, they just disappeared way too fast! Definitely a keeper :) thanks. Made for ZWT 6 Queens of Quisine!
I made these for friends dropping in and they were scrumptious for sure. I added a little garlic and parsley to the seasoning and then used my steamer to heat them. The texture was awesome and the taste was very very good. I will definitely make these again. Thanks for sharing! ~V (Next time, I need to make more, these went so fast) I also made a little mixture of soy sauce and sugar to dip them in. YUM!
I made these to have some appetizers on hand for those Friday after work drop in for cocktails. These were very good. Instead of deepfrying them, I lined the wonton wrapper in a mini muffin pan and sprayed them. Then added the filling. Twisted the tops of the wontons. Baked them at 425 for about 5-8 minutes. Just until they started to brown. Then I took them out and they were great. The fillng is really good. Next time, I will add just a bit of parsley, and maybe some roasted garlic to smooth out the edges a bit. But overall the recipe is great. I froze all but the two I ate to try. Since I have frozen them, I have reheated in oven and they do taste just a good as the first ones. Thanks Mommy Diva. A keeper!