Paradise Crab Dip Wontons

Name: Paradise Crab Dip Wontons
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 184 grams can crabmeat, shells removed; 85 grams package cream cheese, at room temperature; 1 teaspoons garlic powder; 1 teaspoon steak sauce; 6 servings Vegetable oil, for frying; 24 wonton wrappers

The recipe Paradise Crab Dip Wontons could satisfy your Chinese craving in approximately 27 minutes. This recipe serves 6. One serving contains 175 calories, 9g of protein, and 7g of fat. If you have steak sauce, cream cheese, vegetable oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as a hor d'oeuvre. It is a good option if you're following a pescatarian diet.

Instructions

Mix crabmeat, cream cheese, steak sauce, and garlic powder together in a medium bowl.

Ingredients you will need

Garlic Powder

Cream Cheese

Steak Sauce

Crabmeat

Equipment you will use

Bowl

Place 1 1/2 teaspoons of crab mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers.

Ingredients you will need

Wonton Wrappers

Water

Crab

Heat 1/4-inch oil in a large skillet over medium-high heat. When oil is hot (around 350 degrees F), carefully add the wontons, in batches as necessary, and fry until lightly browned, about 1 to 2 minutes on each side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove to a paper towel-lined platter to drain before serving.

Equipment you will use

Paper Towels

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

184grams

can crabmeat, shells removed 85grams

package cream cheese, at room temperature 1teaspoons

garlic powder 1teaspoon

steak sauce 6servings

Vegetable oil, for frying 24

wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.