Cheesy Crabmeat Wontons
|Neufchatel cheese||4 Ounce, softened (Half Of 8 Ounce Package)|
|Light ricotta cheese||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1⁄2 Teaspoon|
|Minced fresh chives||1 Cup (16 tbs)|
|Lump crabmeat||1⁄2 Pound, drained (Fresh)|
|Wonton skins||16 Ounce (1 Package, Fresh Or Frozen)|
|Vegetable cooking spray||1 (Olive Oil Flavored)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Shredded pickled gingerroot||2 Tablespoon|
Place Neufchatel cheese in a medium bowl; beat well at medium speed of an electric mixer.
Add ricotta cheese and soy sauce; beat until well blended.
Stir in chives and crabmeat, stirring well.
Combine egg whites and 1 teaspoon water.
Place 1 teaspoon cheese mixture in top corner of each wonton skin.
Fold top point of wonton skin over filling; tuck point under filling.
Roll once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin.
Moisten remaining corners with egg white mixture; bring corners together, and overlap, pressing ends together to seal securely.
Place on a baking sheet coated with cooking spray.
Cover filled wonton, and repeat procedure with remaining wonton skins, cheese mixture, and egg white mixture.
Cook wontons, in batches, in boiling water 3 minutes or until tender.
Drain; coat wontons with cooking spray, and arrange on a serving platter.
Combine vinegar, 1/3 cup water, and gingerroot; serve with wontons.