Shelly's Recipe

CHEESY CRABMEAT WONTONS

Category: Seafood

4 oz softened cream cheese
1/2 cup light ricotta cheese
1/2 tsp soy sauce
1 cup minced fresh chives
1/2 lb fresh lump crabmeat, drained and cleaned
2 egg whites
1 tsp water
1 (16 oz) pkg wonton skins
Olive oil cooking spray
Favorite sweet and sour sauce

Place first 3 ingredients in a food processor and blend. Stir in chives and crabmeat. Combine egg whites and 1 tsp water in a small bowl.

Place 1 tsp cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape by folding top point of wonton skin over filling; tuck point under filling. Fold once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin.

Moisten remaining corners with egg white mixture; bring corners together into wonton shape and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients.

Cook wontons in boiling water for 3 minutes or until tender. Cook in batches to they are not crowded. Drain and coat with cooking spray and arrange on a serving platter. Serve with sauce.