Recipe by Bergy
These are tasty tid bits to serve with cocktails or just as an appetizer. I usually make them every Christmas and freeze them to have on hand for company. This is not my original recipe and I can't remember where I got it but I'm glad I did find it!I like to use Spring Roll wrap instead of Won ton wrap it has a lighter texture. Serve with a nice peppy sauce like Sweet Thai chili sauce
Top Review by momaphet
Made these for the 4th of July, sadly they were not a hit. We found the ginger to be very dominant and couldn't really taste the crab. I used Thai chili sauce - the ginger even dominated that, otherwise made as written.
- 250 g package cream cheese, softened
- 7.39 ml fresh-pressed garlic
- 29.58 ml minced shallots
- 3 small hot green chili peppers or 3 small red chili peppers
- 2.46 ml turmeric
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 1.23 ml salt
- 2 limes, grated peel of
- 9.85 ml fresh lime juice
- 1 inch fresh ginger, grated
- 453.59 g fresh crab (or artificial crab)
- 2 (453.59 g) package wonton wrappers
Directions See How It's Made
- Combine all the ingredients (except Wonton Wraps).
- Place a small amount of filling in the centre of each wrap (about a tsp).
- Fold one corner of each square across to the opposite corner, making a triangle.
- Use a little water on the end of your finger to seal.
- Bring the two side points of the triangle up together to meet in front leaving the third tip in place.
- Place on ungreased cookie sheet.
- Bake in 425 degree oven (220C degrees) for about 20 min or until they are puffed and golden.
- The Crab bits may now be frozen and stored until you want to use them and then just heat them in a 350 degree oven for about 10 min and serve.
- You may also freeze them before you bake them (this is what I like to do) thaw unbaked wontons before baking.
- Bake in 400 degree oven for about 20 min utes.