Shelly's Recipe

CRISPY CRAB WONTONS

Category: Deep Fried

1 (8 oz) pkg cream cheese, room temperature
1/8 tsp white pepper
1 clove finely grated garlic
1 tsp finely grated ginger
1 tbsp lemon juice
2 tbsp minced green onion
8 oz Dungeness, King, or Blue crabmeat
2 pkg small Wonton wrappers
Oil for deep frying

Combine cream cheese with the pepper, garlic, ginger and lemon, stirring well with a fork. Taste and adjust seasoning as desired. Gently fold in onions and crab.

Brush the edges of 4 wontons with water. Place 1/2 tsp filling into each wonton, pressing out air and sealing edges well to form a triangle. Stack on a plate separating with parchment, or dusting with cornstarch to avoid sticking, store in refrigerator until time to fry.

Brush off any excess cornstarch and deep fry cold wontons in hot oil until golden brown, serve immediately. Optional dips: sweet and sour sauce, ginger teriyaki, Chinese mustard

Variations: Substitute crab with minced lobster or shrimp, or try a combination. Boost the flavor of the cream cheese by blending in a dash of concentrated lobster or crab stock.