MMMM fried wontons stuffed with crab, cream cheese and scallions. I made these as a special treat for my friend who loves ordering crab rangoons in chinese restaurants but hasn't been able to find them here in New York. Suggestions on where to find them, anyone? Anyway, we enjoyed these while watching the Emmys and just after Modern Family had won it's fifth award, these were about all done.
What you'll need: (makes about 15-20 depending on how much filling you use)
Square wonton wrappers
8 ounces cream cheese
1 6 ounce can of white crab meat
2 scallions
Enough vegetable oil to coat the bottom of your pan, about 1/8 inch high
salt and pepper
A small bowl filled with water for wetting the wontons
Begin by mixing the crab, cream cheese and chopped scallions in a bowl.
Put a rounded tablespoon in the middle of the wonton wrapper and wet the inside edge of the wrapper. Press firmly down and make sure there are no holes because the filling will splatter in the hot oil. Cover the filled wontons in a damp paper towel while you are working so they don't dry out.
Coat the bottom of your pan with the oil and heat until sizzling. Place a few wrappers into the pan, but don't crowd it. Cook about 1 minute on each side, checking carefully that they aren't burning. The wrappers should be crisp and golden. Lay them on paper towels when done to absorb any extra oil.
Serve with sweet chili sauce or hoisin sauce to dip in and enjoy!
What you'll need: (makes about 15-20 depending on how much filling you use)
Square wonton wrappers
8 ounces cream cheese
1 6 ounce can of white crab meat
2 scallions
Enough vegetable oil to coat the bottom of your pan, about 1/8 inch high
salt and pepper
A small bowl filled with water for wetting the wontons
Begin by mixing the crab, cream cheese and chopped scallions in a bowl.
Put a rounded tablespoon in the middle of the wonton wrapper and wet the inside edge of the wrapper. Press firmly down and make sure there are no holes because the filling will splatter in the hot oil. Cover the filled wontons in a damp paper towel while you are working so they don't dry out.
Coat the bottom of your pan with the oil and heat until sizzling. Place a few wrappers into the pan, but don't crowd it. Cook about 1 minute on each side, checking carefully that they aren't burning. The wrappers should be crisp and golden. Lay them on paper towels when done to absorb any extra oil. Serve with sweet chili sauce or hoisin sauce to dip in and enjoy! 
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