King Crab Wontons
Posted by Caveman Cooking on December 15, 2009
A neo-Caveman’s twist on an ancient Chinese delight.
2 Medium/Large King Crab Legs – Cooked
24 Wonton Wrappers
24 tsp. Cream Cheese
3 Water Chestnuts
1 Green Onion
2 Tbsp. Corn Starch
1 1/2 Cups Vegetable Oil
Mince water chestnuts and finely chop green onion. Set aside.
Use kitchen shears or nut cracker to open crab legs and remove all meat. Break into small bite-sized pieces.
Split corn starch evenly and spread onto two plates.
Set up a work station with crab meat, cream cheese, green onion, water chestnuts, wonton wrappers, a small bowl of water, and corn starch plates all within easy reach.
Position a single wonton wrapper on a clean, dry plate. Place 1 teaspoon of cream cheese, an equal amount of crab meat, and a pinch each of green onion and water chestnut in the center of the wrapper.
Wet your finger with water and moisten two adjacent edges of the wonton wrapper. Then, diagonally fold the dry edges over onto the wet edges and firmly seal together with your finger. Finally, moisten two opposite corners, fold and seal together. BINGO! You have just made a “Bishop’s Hat” wonton!!
Place completed wonton onto corn starch plate.
HINT: Try experimenting with different shapes of wonton. For example, you can position the wrapper as a rectangle, moisten the edges along the top half, then fold and seal lengthwise. Pinch the ends and make a “George Washington’s Hat” (pictured below with Bishop’s Hats). Just be sure all edges are well sealed or the cream cheese will leak out during cooking.
When all wontons have been made, cover loosely with plastic wrap and place in freezer for 15 minutes. This helps them retain their shape when placed in hot oil.
HINT #2: If 24 wontons are too many for your immediate needs, before cooking, just place the extras in a container and freeze until ready for use at a later date.
Heat oil in a wok, stir fry pan or large sauce pan. Place 5-6 wontons in oil and cook until edges start to turn golden brown.
Then gently flip them over with a slotted spoon and continue to cook until entire wonton starts to turn golden brown. Gently remove wontons from oil with slotted spoon and place on plate lined with paper towels to absorb excess oil. Continue process until all wontons are cooked.
Serve with Chinese Plum Sauce for dipping. I like to spice mine up a bit with several shakes of the Chili Oil bottle.
Prep Time = 30 minutes
Cook Time = 15-20 minutes
Makes 24 Wontons
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.