Recipe Swap

1 pkg. Philly Cream Cheese
1 can crab meat drained
2 T. Wondra flour or Panko breadcrumbs
3 scallions minced
1/4 tsp. onion powder

Little lemon zest optional or touch of juice
1 egg beaten
oil for deep fryer
Wonton Wrappers

Finely mince scallions. Combine with cream cheese- crab ñ  little lemon zest meat ñ flour.
Beat egg in small bowl - to be used to brush edges of wonton wrappers before folding- helps to keep them together.
Place large tablespoonfuls of crab mixture in center of each wonton skin - brush edges with egg mixture. Fold over to form a triangle- then press edges together to seal.
Bring two side edge corners of the triangle to middle - press these together to form a ring.
Heat oil 350° F. tons until golden- turning once- about 2-3 minutes. In order to avoid lowering temperature of oil,-do not attempt to fry too many at once. Remove with a slotted spoon- drain on paper towels ñ serve. Serve with Rooster Thai pepper sauce.

 Notes~ or use in wonton wrapper shrimp –diced up with jalapeño’s or serrano’s diced finely with cream cheese-with little cilantro  –salt ñ pepper to taste with little pimento’s diced also with little Panko.   No lemon .