As you might have guessed, Brian and I didn’t make our flight to Barcelona last night. We got pretty mopey and frustrated as the snow kept falling and our calls to United kept dropping. But then, my Dad, with his kindness and special airline treatment, called in on our behalf and rebooked everything for us! Thank goodness for fathers. We’re now leaving on the same flight out tonight (fingers crossed), and were able to push our return flight back by one day as well. So as bummed as I am that Brian and I will be sharing airport Wendy’s tonight instead of the Valentine’s Day tapas dinner that our hosts Erin & Joe had planned for us, I’m so very relieved and happy that we won’t be losing any precious Barcelona time.
These fried crab wontons aren’t Valentine-appropriate either, but it’s Fryday and they’re fabulous, and they deserve our love too. Happy Valentine’s Day!
The players: cream cheese, canned crab meat, green onions, soy sauce, garlic salt, wonton wrappers and oil for frying.
To make your filling, combine everything but the oil and wonton wrappers in a bowl, and mix together. You can do like I did and use the stand mixer, but elbow grease and a spoon work too.
Next comes the fun part. Take a wonton wrapper and place it in your hand like so. Dip your index finger into a little water dish, and wet the top 2 edges of the wrapper.
Next, take about a teaspoonful of filling and plop it in the center.
Fold the bottom two edges over the filling and press firmly to seal.
Then wet the bottom two corners and fold them over the center of the filling, letting them overlap.
Repeat the process until there’s no more filling left to wrap. I was able to make 30 wontons.
Now comes the frying.
In a heavy-bottomed pan, heat oil to 360 degrees. Once at temperature, fry wontons in batches for 1 minute, then set them aside to drain. Keep going until you’ve fried every last one of them.
We’re not done yet.
The trick to the crispy wonton skin is double frying them. If this sounds crazy, it’s because it is, but your crab wontons will be crazy good as a result, so please do as I’m telling you.
Drop small batches of the wontons back in the frying oil and give them one more minute in there. Scale that time back if they’re already pretty golden.
Drain and serve warm.
I paired mine with a side of store-bought sweet-chili sauce that so perfectly complemented the savory, cheesy, crabby goodness 0f each wonton.
I hope you have a lovely, restful weekend. Assuming that we make it to Barcelona, mine will be plenty lovely, but not restful. I hope to be exhausted in the best of ways, eating my weight in tapas and churros, and exploring the fine city they call Barcelona. Adéu!
- 8 oz cream cheese softened
- 1 6-oz can of crab meat, drained of liquid
- 2 green onions, diced
- ½ teaspoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon garlic salt
- wonton wrappers
- oil for frying
- sweet chili sauce for dipping
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, crab, green onion, soy sauce, garlic powder and garlic salt until combined.
- Place a little more than a rounded teaspoonful of the filling in the center of each wonton wrapper.
- Moisten two of the four wrapper edges with water and bring unbrushed edges over filling to seal tightly.
- Next, moisten the left and right corners facing you, and fold each one over the center, letting them overlap, press and seal
- In a heavy-bottomed pan, heat 3-inches of oil to 360 degrees.
- As the oil heats, prepare a plate lined with a paper towel.
- When oil is ready, fry wontons in batches for 1 minute. Transfer wontons to plate to drain. Continue frying.
- After all of the wontons have been fried for 1 minute, repeat the process and let them each fry for a minute more.
- Serve warm with a side of sweet chili sauce.
- Double up the crab if you'd like. The crab taste is rather subtle with just one can.