Martha stewart’s wontons


6 oz package of frozen snow crabmeat, thawed
4 oz cream cheese, at room temp.
1/4 cup red bell pepper, finely minced
4 water chestnuts, chopped
2 cloves garlic, minced
1 scallion, minced
1/4 tsp freshly ground black pepper
16 oz package wonton skins
Vegetable oil for frying

How to prepare

Drain the crab, squeezing out as much moisture as possible put it in a mixing bowl And combine with the cream cheese, red bell pepper, water chestnuts, garlic, Scallion and black pepper refrigerate until ready to use put 1 tsp of the filling In the center of each wonton wrapper fold into rectangle then fold so corners meet, Like a tri-point hat (folding directions can usually be found in a chinese cookbook Or on the back of the wonton wrapper package ) put the wontons on a baking sheet, Cover with plastic wrap, and freeze until ready to use heat the oil to 375

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