Believe it or not, despite being born and raised in the South I am not a huge fan of fried foods. Loyal readers should not really be surprised to see this–I have gone on many rants against greasy foods. It is a sad, sad reality that most fried items are also very greasy.
Another news flash: there is not really good Asian food in the South. At least where I am. Certainly in some of the larger metropolitan areas you can find some good hole-in-the-wall restaurants; I would suspect also that some of the coastal cities of the South would have decent sushi, etc. But being brutally honest, as a general rule eating at (say) a Chinese restaurant in the South is about as smart of an idea as eating at a sushi restaurant in Tucson. You don’t even want to THINK about where they get their produce.
With that wonderful introduction, I now present a recipe for crab wontons. Let’s not pretend these are authentic–this recipe is admittedly more along the lines of an appetizer at P.F. Chang’s…maybe with a dash of Paula Deen. Despite being fried, with few exceptions this dish probably is as “light” as it gets. First, for various reasons you do not want to over-fry crab or cream cheese. Second, wonton skins are a helluva less heavy than, say, fried chicken breading.
INGREDIENTS (makes approx. 40 wontons):
- Half of a bell pepper
- Two green onions
- One package (8 ounces) of lite cream cheese, softened
- One can (8 ounces) of crab meat
- One package wonton skins
- Oil for frying
- Dice the bell pepper and green onions finely.
- Put the chopped veggies in a bowl with the softened cream cheese and crab meat. Mix well.
- To fill the wontons:
- When the oil is hot enough (usually you want it to be around 350*F), drop the wontons in batches of 4-6. They will float to the top. Flip them occasionally for even cooking.
- Place cooked wontons on a paper-towel lined bowl/plate to shake off excess grease. Serve hot.