Thursday, October 9, 2008

Crab Cream Cheese Wontons

Alex says I am the only person he knows that can make a meal out of wine and cheese. It's true. I love to get three or four kinds of cheese, a good bottle of wine and munch on crackers. That is what I do when he goes out of town. Tonight I had a hankering for Crab Cream Cheese Wontons. And yes, I made a meal out of them. :)

I scored a SWEET recipe for Crab Cream Cheese Wontons from a co-worker a couple of years ago and it is my FAVORITE. Unfortunately, it calls to fry up the wontons. I am always looking for ways to make my favorite food (appetizers) healthy and happened to stumble on a blog that suggested baking wontons. For the life of me I can't remember which blog I saw it on so I could give them some love.
I will never fry up wontons EVER again.

Crab Cream Cheese Wontons:
Canned Crab
8 oz. cream cheese
Seeded jalapeno, diced - I used a serrano with seeds...it was SPICY!!!
2 green onions, chopped
Ginger, diced
Heat over to 375 F. Add all ingredients to a medium bowl and stir until combined well. Dollop a teaspoon of crab mix in the center of wonton wrapper.Wet the edges of wonton fold over and seal. I keep a little dish of water handy and dip my finer in the water, outlining the edge of the wonton wrapper.You can push the edges up in the shape of a traditional wonton, or you can make whatever shape you care for. When you leave the edges out, they get nice and crispy in the oven. Brush a little olive oil over the tops of the stuffed wonton wrappers and cook for 8-10 minutes. Serve with Dipping Sauce.
Dipping Sauce:
Small can crushed pineapple
1 teaspoon chili garlic oil
1/2 cup sugar
1 teaspoon minced ginger
Mix all ingredients and simmer until thick.
I HIGHLY recommend using the canned crab you get at Costco, Crowned Price Crab meat. This stuff is the BEST canned crab. They store it in water and it is wrapped up in paper and it really maintains its freshness. I'm not sure what the paper does to keep in the freshness, whatever it is...it works!
These babies ROCKED!!!! I am stoked to have found a healthy way to enjoy one of my favorite appetizers as a main course!

5 comments:

Sharon said...

Love your unique shapes of the wontons!

Zesty Cook said...

Excellent work!! WOW I love it

Megan said...

My husband loves these with shrimp. I never tried baking them but you can be sure I will! I'll have to try that crab.

Meg said...

Amazing! Fabulous! Great job!

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy