Crab and Cream Cheese Wonton's

Filling:

1  3/4 blocks cream cheese softened

12 oz. imitation lump crab meat,  chopped up a bit

2 green onions, finely diced

2 tablespoons fresh ginger peeled and finely diced

2 cloves garlic, finely chopped

1/4 bunch of cilantro, de-stemmed and chopped

juice from one lemon

one squirt soy sauce, about 1 teaspoon

salt and pepper to taste

Wonton sheets (I find this in a package in the produce section by the tofu)

Sweet and Sour dipping sauce (optional)

Vegetable oil for frying

Combine filling ingredients. Lay wonton sheets flat and place a small dollup of filling in the center. Wet your finger with water and smear it across the edges of the won ton sheet. Fold one corner to the other and squeeze the sides tightly, making sure no filling is spilling out. Take the other two long corners and pinch them together in front using a little water again. Heat your oil in a frying pan until it is about an inch deep. Let it heat up for about 3 or 4 minutes. It is hot enough when you put the end of a wooden spoon in the oil and it sizzles or bubbles up around it. Drop the wontons in, about 5 at a time, and turn after one minute. When they are done lay them on a paper towel. Eat them while they are still warm. Dip into sweet and sour sauce if you want. 

I made these for our New Years party and they turned out really delicious. I hate frying food because it is obviously not the healthiest, but also it makes my house smell bad for about a day. These Wonton's were worth it though. They were so good, an easy crowd pleaser.

*this recipe makes about 40+ completed Wonton's.

*If you don't dig seafood, check out this recipe my sis posted. It is also delish, without the fish.