Fried Crab Wontons Recipes

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.

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.

Steps:

• Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a bowl; stir until evenly combined.
• Preheat an air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Fill a small bowl with warm water.
• Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Dip index finger into the warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
• Place dumplings in the prepared basket and spray the tops with cooking spray.
• Cook dumplings until desired crispness, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
• While first batch is cooking, assemble remaining dumplings with the remaining wrappers and filling.
• Serve with sweet chili sauce for dipping.

Steps:

• In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
• In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
• In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Steps:

• Heat a skillet over med. heat and put in a 1 count drizzle of oil.
• Saute the ginger, shallot and carrot for 2 minutes, to soften.
• Put the crabmeat in a bowl and scrape in the ginger mixture.
• Fold in the remaining ingredients (up to the wonton wrappers) and season with salt and pepper. Please don't mash the crabmeat - you want the bigger pieces!
• Lay a wonton wrapper on a flat surface and brush with the beaten egg white.
• Drop 1 T. of the crab filling onto the center of the wrapper - then fold the wonton in half, corner to corner, to form a triangle.
• Press around the filling and ease out any air bubbles. Then press the seam together to seal, so the filling doesn't seep out when fried.
• Lightly dust the filled wontons with cornstarch to keep them from sticking and then put them on a cookie sheet.
• In a heavy pot - or wok - heat 2 to 3 inches of peanut oil over med-high heat. The oil should take about 15 minutes to heat up.
• Sprinkle a tiny bit of cornstarch in the hot oil; if it sizzles, it's ready! (It should be about 350 degrees F.).
• Drop about 5 wontons into the oil, one at a time so they don't stick together, and fry for about 5 minutes, until crisp, turning frequently.
• Remove with a strainer or slotted spoon and drain on a plate lined with paper towels.
• Let the oil come back up to temperature and fry the remaining wontons.