Cream Cheese, Crab, and Green Chili Wontons
Prep time: 
Cook time: 
Total time: 
  • 2 ounces cream cheese
  • 1 ¼ cup shredded Monterrey Jack cheese
  • 4 ounce can green chilies
  • 6 ounces crab meat
  • ¼ teaspoon salt
  • Wonton wrappers
  • Sauce
  • ½ rice wine vinegar
  • ¼ cup water
  • ¼ cup sugar
  • 1 tablespoon sherry
  • 1 Serrano chili thinly sliced
  • ½ tablespoon soy sauce
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  1. Mix cream cheese, Monterrey Jack, green chilies, crab, and salt together until combined. Place 1 ½ teaspoons mixture in the middle of each wonton wrapper. Wet two corner edges with water and fold corner over. Seal sides, making sure there are no air bubbles. Place in the fridge or freezer while you get the sauce together. Fill a deep pot about a ¼ full with canola oil. Heat to 350 degrees. Fry wontons four at a time, making sure not to overcrowd. Drain on paper towels. Serve with Sweet and Sour Sauce.
  2. For sauce: Combine vinegar, water, sugar, sherry, soy sauce, and Serrano in a small saucepan. Bring to a boil, cook for about eight minutes until reduced. Mix water with cornstarch. Pour into vinegar mixture. Simmer another minute or two until thickened. Sauce adapted from (link above) Serve with wontons.
Recipe by Cooking for Keeps at