When we would get these at our favorite Chinese restaurant, I tended to save them for dessert. They are delicious.Yield: 16-20 Wontons
|1 (6-ounce) can||crabmeat|
|6 ounces||cream cheese, room temp|
|1/2 tablespoon||minced garlic|
|1 dash||Worcestershire sauce|
|1 dash||white pepper|
|deep frying oil|
Pick over the crab to remove pieces of shell.
Use only about 1/2 teaspoon of filling for each wonton.
Seal edges with beaten egg.
(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
Deep fry at 350º until golden brown and crispy.
Blot on paper towels.