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January 18, 2016

Crab and Cream Cheese Wontons

Back in college I would make Crab and Cream Cheese Wontons almost weekly.

It was an easy dish to make whenever friends would come over to my apartment for some late-night studying (okay, partying).

You'll simply need some wonton wrappers, an 8oz block of cream cheese, and some imitation crab meat (I usually use half a 12oz package).

Combine the cream cheese and crab, place approximately 2 tsps of filling into each wonton wrapper, seal (with water or egg), and deep fry until golden brown (approximately 2-4 minutes).

If I have it on hand, I'll also throw in some chopped yellow, white, or green onions.  Some people throw in water chestnuts (I'm not a fan).  Once in a while I'll add a couple of teaspoons of hot sauce (like Sriracha or Chili Garlic Paste).

And there's really no wrong way of folding them.  Sometimes I'll just fold the wontons into triangles, other times I'll fold up the edges (if I make different kinds - one spicy, one regular, I'll use different types of folds to distinguish between the two).

The wontons are great by themselves, or serve them with shoyu, shoyu and hot mustard, or your favorite dipping sauce.


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