Total Time
35mins
Prep 20 mins
Cook 15 mins

We got this recipe from a friend, after trying them at a get together. They are so good. We make these for our New Year's Eve Bash. We love them! Enjoy!

Ingredients Nutrition

Directions

  1. Heat oil in a large heavy skillet large pot, or deep fryer to 360 degrees F (180 degrees C).
  2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
  3. Place 1/2 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
  4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
  5. *BAKING OPTION: Brush wontons with olive oil, then bake them at 350 degrees F for 20 minutes on a cookie sheet.
  6. *VARIATIONS: If you do not like cilantro, you can add green onion. You can substitue the crabmeat for lobster or chicken. You can leave the meat out all together if you prefer.
  7. *NOTE: I make my wontons into little envelopes. Bring each corner into the center. They will slightly overlap each other. I use a little water to help seal them once they are connected. I then pinch the edges so they are closed. This shape helps make sure no filling gets out. You may also have some left over filling. You can eat it with crackers or bake it in cresent rolls. But a 14 oz pack of wonton wrappers usually works best, but haven't been able to find any in my area for some time. A second 12 oz pack of wonton wrappers wouldn't hurt, and you can use the left over wrapper for ravioli.
Most Helpful

My wife and I make this fairly often, and it's awesome! It makes an awful lot though, but that's OK. It never goes to waste in our house!

Tomcat1066 April 15, 2011