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Crab and Cream Cheese Filling

Makes: 10 servings
Prep 40 mins Cook 1 min
Crab and Cream Cheese Filling
  • 1 6  ounce can  crabmeat, drained, flaked, and cartilage removed
  • 1/2 8  ounce package  cream cheese, softened
  • 1  tablespoon  snipped chives or sliced green onion
  •  Cooking oil or shortening for deep-fat frying
  • 30  wonton wrappers
  •  Plum Sauce (see www.bhg.com) or
  •  Sweet-and-Sour Dipping Sauce (see www.bhg.com)

1. In a mixing bowl combine the crabmeat, cream cheese, and chives or green onion. In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F.

2. Place the wonton wrapper with a point toward you. Spoon 2 teaspoons filling just below the center. Fold the bottom point over the filling. Then tuck it under the filling. Roll the wonton wrapper once to cover the filling, leaving about 1 inch unrolled at the top of the wrapper. Moisten the right hand corner of the wrapper with a little water. Grasp the right and left-hand corners of the wrapper. Bring these corners toward you, below the filling. Overlap the left-hand and the right-hand corners. Press the corners together securely to seal.

3. Fry wontons, a few at a time, in hot oil for 1 to 2-1/2 minutes or until golden, turning once. Using a wire strainer or slotted spoon, remove food fro oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining wontons.

4. Serve warm with Plum Sauce or Sweet-and-Sour Dipping Sauce. Makes 10 appetizer servings.

Nutrition Facts (Crab and Cream Cheese Filling)
  • Servings Per Recipe 10,
  • cal. (kcal) 177,
  • Fat, total (g) 10,
  • chol. (mg) 25,
  • sat. fat (g) 3,
  • carb. (g) 17,
  • pro. (g) 5,
  • sodium (mg) 295,
  • Potassium (mg) 127,
  • Percent Daily Values are based on a 2,000 calorie diet

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