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Crab 2/12/1985


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Servings: Makes 4-5 dozen.

These can be kept in the refrigerator and deep-fried at the last minute or they can be deep-fried ahead of time and reheated at the last minute. They can also be deep-fried and frozen, then reheated in oven, about 15-20 minutes at 350F.

Crab Wonton
4 1/2 counces crab meat
8 ounces crem cheese, room temperature
2 green onions, finely chopped
1/4 teaspoon salt
1 pound wonton wrappers
Fat for deep frying

Sweet and Sour Sauce
1 cup brown sugar, packed
1 tablespoon all-purpose flour
cup vinegar
cup water
1 tablespoon soy sauce
tablespoon ketchup

Crab Wonton
In medium bowl, mix crab with cream cheese. Add onion and salt. Mix well.

Place 1 teaspoon in center of wonton wrapper. Moisten edges. Fold over, forming triangle. Press edges to seal. Fold 2 corners over, moisten and press together to seal.

Deep-fry a few at a time, turning to brown both sides, in hot fat (375 F). Drain on paper towels. Serve immediately or cool and store in covered container in refrigerator with waxed paper between layers.

To serve, arrange on baking sheet. Heat in 350F oven for about 15 minutes until hot. Good with Sweet and Sour Sauce (shown here), Plum Sauce, or Apricot Sauce.

Sweet and Sour Sauce
In saucepan, measure brown sugar and flour. Stir well. Add vinegar, water, soy sauce and ketchup. Bring to a boil, stirring, over medium heat. Serve at room temperature as a dipping sauce.

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