Crab and Cream Chees Wontons

1 pkg Philadelphia Cream Cheese
1 can crab meat, drained
2 T flour or Wondra
3 scallions, minced ( I used regular onion and choped it up very small)
1/4 tsp onion poweder
1 egg, beaten
oil for deep fryer
Wonton Wrappers


Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.

Beat the egg in a small bowl- this will be used to brush the edges of the wonton wrappers befor folding and helps to keep them together.

Place large tablespoon fuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangel, then press edges together to seal.

Bring the two side edge coners of the triangle to the middle and press these together to form a ring.

Heat oil to 350 degreese in a large heavy bottomed pan, sufficient to cover the wontons. (We used our deep fryer)

Fry wontons until golden turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry to many at once. Remove with a slotted spoon, drain on paper towles and serve.