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Cheesy Crabmeat Wontons

Diet.Chef's picture
Ingredients
  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)
  Egg whites 2
  Water 1 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Ingredient: 
Crab

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