Creamy Crab Wontons are crispy outside and creamy inside. The Captain and I have made similar crab wontons, but had no recipe, just made it up as we went along . . . they were awesome. Our version was deep fried and we used real crab. I'm looking forward to try making a healthier version of wontons in the oven instead of the deep fryer.
It is my recommendation to use real crab . . .
maybe it is just me, but imitation crab
just doesn't taste right!
If you have never made any type of wontons before, you must try them! We have made all types . . . the best had apple pie filling. We have also experimented with chocolate filled wontons . . . yummy . . . so were the wontons with cherry pie filling and cream cheese centers!
Cooking Time: 25 min
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup plain bread crumbs
- 1/2 teaspoon garlic powder
- 2 cups chopped imitation crabmeat (about 3/4 pound)
- 30 refrigerated wonton wrappers (1/2 pound)
- Preheat oven to 350°F. Coat a baking sheet with cooking spray.
- In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
- Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water; then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
- Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.
Source: Mr. Food