Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

CRAB & CHEESE WONTONS




Source of Recipe


email


List of Ingredients




1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of lump crabmeat, drained
2 Tablespoon of Flour
Oil for Frying
* Sweet n' sour sauce for dipping


Recipe



In a large bowl, mix the cream cheese, flour, and crabmeat
until well blended. Place one tablespoon of the crab and
the cream cheese mixture in the middle of the wonton wrapper.
Brush the egg around the edges of the wonton. Bring top
corner over and press down the edges to seal. This will
make a triangle shape. Bring both corners of the wonton
to the top and pinch together to make final seal. Heat oil
in deep frying pan. Oil is ready for frying when you place
a wonton in it, and the outside wrapper starts to bubble.
Fry wontons until golden brown, approximately 2 1/2 minutes.

YIELD: 20 Appetizer Servings