Crispy Crab Wontons Print Email

The ultimate fried wonton, with variations for lobster or shrimp.

8 oz cream cheese
1/8 tsp. white pepper
1 clove finely grated garlic
1 tsp finely grated ginger
1 TBS lemon juice
2 TBS minced green onion
8-12 oz American Dungeness, King, or Blue crab (or American lobster or shrimp - shredded or minced)
2 pkg. small Wonton wrappers
oil for deep frying

Combine cream cheese with the pepper, garlic, ginger and lemon, stirring well with a fork. Taste and adjust seasoning as desired. Gently fold in onions and shellfish.

Brush the edges of 1-3 wonton wrappers with water. Place 1/2 tsp filling into each wonton and seal pastry together to form a triangle - pressing out all the air. Stack on a plate separating with parchment, or dusting with cornstarch to avoid sticking, store in refrigerator until time to fry.

Brush off any excess cornstarch and deep fry cold wontons in hot oil until golden brown, serve immediately. Optional dips: sweet and sour sauce, ginger teriyaki, Chinese mustard, soy and chile oil

Variations: Substitute crab with minced lobster or shrimp, or try a combination. Boost the flavor of the cream cheese by blending in a dash of concentrated lobster or crab stock. – Chef Mick (Michaelangelo) Rosacci, --