Prep: 20 Mins. |
Cook: 2 to 3 Mins.
Posted by Sandra
1 tsp onion, grated
1/2 tsp cilantro, finely chopped (plus whole leaves for garnish)
1/2 tsp ginger, grated
1 clove garlic, grated
½ teaspoon old bay seasoning
1/2 tsp worcestershire
1/2 tsp sriracha (Asian hot sauce)
2 cups dungeness crabmeat
8 oz cream cheese, at room temperature
kosher salt and ground pepper to taste
1 package of wonton wrappers, thawed if frozen
1 egg, beaten
peanut oil for deep frying
***Sweet Chili Dipping Sauce (Yields: 1/2 cup)
2 tablespoons rice vinegar
2 tablespoons light olive oil
2 tablespoons hot tap water
2 tablespoons honey (for recipe: Sandra's Alaska Fireweed Homemade Honey)
1/2 of a fresh lime, juiced
1/2 teaspoon 'hot' chili garlic sauce, such as Sunluck
--(found in the Asian isle of the market)
--whole cilantro leaves
Preheat peanut oil (just enough to adequately cover wonton wrappers) to 350 degrees in an electric skillet or dutch oven, and place a slotted spoon nearby. Prepare a baking sheet lined with paper towels, and set aside.
Meanwhile, mix all the filling ingredients together in a medium bowl. Using a teaspoon, place filling into wonton wrappers, brushing edges with the beaten egg, and then fold each to seal while removing excess air from inside (see photo).
Deep fat fry both sides until lightly golden brown (just a couple of minutes), and remove by placing wontons onto prepared baking sheet with the slotted spoon to drain. Be sure to gently salt wontons while hot.
In a small non-reactive bowl, whisk all the dipping sauce ingredients together, and set aside.
Serve the crab wontons with the sweet chili dipping sauce, and garnish with whole cilantro leaves. – Enjoy!