Whenever I’m craving a cheat day, my mind wanders straight to the Chinese food menu. There are these wontons filled with crab meat and cheese that are out of this world. But it was raining today, and I didn’t feel like getting in my car and driving to pick up my takeout (and there’s a $15 minimum fee for delivery). I thought I’d try my hand at crab and cheese wontons because I had some leftover wonton wrappers from something I made a few days ago. The secret to any delicious dip, filling, frosting, etc.? Cream cheese.
20-30 wonton wrappers (available at most grocery stores)
5 oz. lump crab meat (try to get fresh crab meat if possible)
½ cup cream cheese, softened
¼ c freshly grated parmesan
1 tbsp. seasoned breadcrumbs
½ tsp. bay seasoning
3 tbsp. olive oil
Preheat oven to 400. Combine all ingredients except wrappers and olive oil in a bowl. Place a small spoonful in the center of each wonton wrapper and fold. Brush with olive oil. Bake 10-12 minutes or until edges are crispy. Serve with soy sauce or duck sauce.