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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Home version of our favorite crab won tons. Good cocktail nibble with one of those drinks with a funny umbrella embellishment. Go retro and make rumaki too. Talk about a flashback. Ingredients:
1 8 ounce package of cream cheese, brought to room temperature |
6 ounces of crabmeat, claw is fine...picked over for shell and cartilage |
1/2 tsp of horseradish |
1/2 tsp of dried dill weed |
1/2 tsp of dried parsley flakes, crumbled |
1/2 tsp of lemon juice |
1/4 tsp of garlic powder |
1/4 tsp of white pepper |
1/8 tsp of seasoned salt |
(dash of tabasco) my addition to mom's recipe |
1 16 oz. package of won ton wrappers (from vegetable dept.) |
canola oil |
Directions:
1. Combine ingredients up to the tabasco in a small bowl.
2. Refrigerate for at least one hour and up to 8 hours.
3. Put about a teaspoon sized bit of filling in the center of each won ton skin.
4. Brush edges with water.
5. Lift corners over filling and seal, making a pouch.
6. Heat oil to 350 degree and fry won tons, one to two minutues each.
7. Drain on paper towels.
8. Serve, be careful filling is hot.
9. Good with broiled rumaki.
10. Dipping sauce can be a purchased sweet and sour sauce.
11. Or make you own by melting apricot jelly with a bit of red pepper flakes and touch of cider vinegar.
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