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"Crab" Wontons (D, TNT)
Source: Unknown
Yield: Approximately 100

16 ounces cream cheese, softened to room temperature
16 ounces fake "crab" meat (surimi), or favorite white fish cooked and flaked
1 tsp. Worcestershire sauce
A drop or two of hot pepper sauce
Freshly ground pepper
Pinch of garlic powder
2 pounds wonton wrappers, or one pound egg roll wrappers cut into quarters
Oil, for deep frying

In a large bowl, combine the cream cheese, "crab" meat, Worcestershire, hot pepper sauce, pepper, and garlic powder. Mix well.

To assemble the wontons, place a small amount of filling in the center of each wrapper.

Fold the wrapper diagonally into a triangle.

Dab a bit of the filling on the outside of the wonton on each side of the "mound" the filling inside makes.

Lift the corner of the triangle and bend it towards the dab of filling so the wide part sticks to the bit of filling alongside the mound.

Repeat with the other corner. What you now have kind of resembles a frog. The top will be open.

Heat the oil in a deep fat fryer, deep fry pan, or wok, and when the oil is hot enough, drop in about 8 wontons at once. If they do not immediately rise to the top of the oil, the oil was not hot enough.

Fry for a minute or two until wontons are golden brown, then drain well on paper towel.

When wontons have cooled to room temperature, place in baggies and freeze.

To reheat, preheat oven to 400°F and place frozen wontons on a cookie sheet and bake until hot.

Poster's Notes:
These are great.... They go from freezer to oven, reheat in 5 minutes. Keep in ziplock bags. I've been making these for over 40 years. My son wanted a "Chinese Bar Mitzvah" because he loved these so much.

This old favorite is always in demand. I usually do them with a friend, splitting the work and the wontons. I freeze mine for future use, but she usually takes hers home and devours them with her family.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A