Easy Crab Cheese Wontons

Serves: 4
Time: 30 min.

Ingredients: 

• 8 eggroll wrappers (Nasoya brand)
• 8oz lump crab meat
• ½ cup reduced fat cream cheese
• 1 tsp Worcestershire sauce
• 2 tsp curry powder
• 1 tsp fresh minced ginger
• ⅓ cup scallions, thinly sliced
• 1/2 tbs coconut oil

1. Stir up the crab, cream cheese, spices and scallions in bowl. 

2. Cut the square eggroll wrappers in half to form triangles. 

3. Spoon the crab cheese mixture onto a wonton triangle. With your finger, wet the edges of the wonton, fold the wrapper over and seal the edges firmly. 

*try to force out any air bubbles before sealing the wonton shut - the wrappers are kind of delicate, so the wrapper will pop for any air bubbles or incomplete seals. 

4. Heat a pan with coconut oil to medium high heat. Place the wontons on the pan and cook until golden brown. 

5. Serve with (optional) Chinese mustard dipping sauce and enjoy! 

Kenny really likes this recipe, and I have made it over and over for him. It reminds him of the Crab Cheese Wontons at PF Chang's which is a favorite of his, so it's nice to try and re-create it at home.
*Warning: These are NOT healthy! If you're avoiding gluten or dairy then these are not a smart choice ...

 adapted from the recipe from Takeout Makeover: Crab Rangoon over at generationyfoodie.com