Eating, Drinking and Linking!

... are three of my favorite things!

I've had the ingredients for my Crab-Cream Cheese Wontons in my fridge for two days now, so I thought I'd share them with you.  (And make Mr. Life in Middle School ridiculously happy.)  Thanks to Middle School OCD for introducing me to this linky at Teaching Tales Along the Yellow Brick Road! :)

The story behind these Crab Cream Cheese Wontons is that my friend Jess came up with them at her apartment a loooong time ago.  She decided that Crab + Cream Cheese + a wonton wrapper = deliciousness.  All of our friends agreed and she shared her secret with me.  It's funny now if you taste her's and mine - they're different!  But still oh so good.

Crab Cream Cheese Wontons

1 pack of wonton wrappers  (find where your grocer sells their tofu... it's usually next to that.)
1 pack of cream cheese
1 pack of pre-made crab
vegetable oil

 

Start off by prepping all your ingredients. I always take the cream cheese out first, you want it to soften a little bit.   I chop up the crab into small pieces.  How small you want - that's up to you.  I tried using a food processor, but I found that it mushed the crab into a paste and that it didn't taste as good.

Mix the crab and cream cheese.  This is what mine looks like when I know it's ready.

 

Time to get your hands dirty!  You need to take scoops of the crab/cream cheese mixture, get it in a ball and place it on your wonton wrapper.  How big of scoops depends on you.  

To seal a wonton wrapper, dip your fingers in water and lightly wet the edges you want to close.  I have no clue how a wonton is "properly wrapped" so I just made up my own pattern.

 

Now, you have to drop the wontons into your hot oil. I recommend starting your oil in a pot before you start wrapping the wontons.  That way it's nice and hot when you're ready to drop them in.  It helps if you have some type of tongs to grab the wontons when they're finished, or a metal slotted spoon works okay too.  

Obviously... hot oil is HOT!  Be careful!

 

Depending on how hot the oil is... these guys could brown really fast!  So get ready.  If the tips look tan, pull them out!

And then....

 

Yum yum yum! It's been agreed in my house that they taste just as good the next day when you refrigerate them.