Shelly's Recipe

Crab Wontons

Category: Hot

1 package (8 ounces) cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
3 tablespoons diced celery
3 tablespoons diced sweet red pepper
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 garlic clove, minced
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
60 to 70 wonton wrappers
Oil for deep-fat frying
Sweet-and-sour sauce

(1) In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within 1 in. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points.

(2) In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.