Added by SonomaEddie | Sun 13 Feb 2011 @ 23:00
When making these, be sure to not use the thin wrappers as they can easily bread and you\'ll end end up with a mess in your oil. You may even want to go with thick wrappers.
I used them the last time I made these and they worked out fine although I\'d rather have a thinner wonton.
Also, when folding them over, try to press out as much air as you can or they may break at the air bubble.
Any that you don\'t plan on using right away can be put in freezer on a tray lined with wax or parchment paper. When frozen, store in freezer bags and use frozen. No need to thaw before using.
1 7oz can of crab meat (or same amount fresh cooked) well-drained
8 oz cream cheese
2 scallions minced
1 tsp soy sauce
pinch white pepper
20 medium thick wonton wrappers
oil for frying
Place a small spoonful of mixture in the center of a wonton wrapper. (Not too much or it will come up to the edge when folding and will leak out and burn)
Moisten all the way around and fold over into a triangle making certain that you press as much air out as possible leaving a mound in the middle.
Press to secure well.
Place on wax or parchment paper.
Repeat with remaining mix and wrappers.
Fry in oil that is just hot enough to fry turning often until golden. Frequent turning will prevent not only burning but also breaks.
Drain on paper towels and eat hot with dip of your choice.