- 8 oz
- cream cheese, room temperature
- 1 Tbsp
- cilantro, fresh, minced
- 2 tsp
- scallions, minced
- 1 tsp
- ginger, fresh, minced
- 1 Tbsp
- lime juice, freshly squeezed
- 8 oz
- crab meat, picked over
- wonton wrappers
- oil for frying
In a bowl, combine cilantro, scallions, ginger, sugar, jalapenos and lime juice with softened cream cheese.
Add crab mixture and lightly mix with other ingredients.
Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
Press the ends together that overlap, so they adequately seal.
Keep the filled wontons covered with a damp cloth to retain the moisture in the dough while others are being filled.
When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
Remove and place on paper toweling to absorb any excess grease.