This recipe shows you how to combine shrimp with crabmeat to make the most delicious, crispy, fried wontons. We are using shrimp and crabmeat along with cheese, Old Bay seasoning, Worcestershire sauce and a little mayonnaise to get the consistency right. Inspired by Chinese cuisine, this wonton recipe could not be simpler to prepare.
We are using canned seafood here, to make things easier, but if you prefer to use fresh seafood ensure you remove all bits of shell and cook the seafood through before preparing the filling. You can use any kind of cheese in here, perhaps a Mexican blend or some kind of Monterey Jack mix. Using cheese is not typically Chinese but more Chinese fusion. However, so many people love how the cheese tastes along with the seafood, so we are using it here.
The filling should be about the same texture as tuna salad, so you can spoon it into the wonton wrappers without it being a runny mess, so just add a little mayo at a time. Serve these hot, as soon as you have drained them on paper towels and let them sit for 5 minutes. They will be incredibly hot in the center so ensure you do let them rest for a few minutes before serving. These can be served just as they are or perhaps with a sweet chili dipping sauce, as you prefer. Serve them as a tasty appetizer before the main dish, or else make them as a Superbowl appetizer or similar.
- ½ lb canned baby shrimp
- 1 lb canned crabmeat
- 8 oz shredded cheese (any kind)
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- Mayonnaise, as needed
- 1 package wonton wrappers
- Vegetable oil, for deep-frying
- Preheat the oil in a deep fryer to 350 degrees F.
- Drain the shrimp and crabmeat.
- Chop the shrimp unless they are very small.
- Flake the crab if it is clumped together.
- Put the seafood in a bowl and add the cheese, Old Bay seasoning, and Worcestershire sauce.
- Mix in enough mayonnaise to get the consistency right but not too runny.
- Lay the wonton wrappers on a clean surface.
- Add a teaspoon of the seafood mixture to the center of each one.
- Wet your fingers in water and moisten the edges of the wonton wrapper.
- Scrunch all the edges together to make 'moneybag' shapes.
- Alternatively you can fold them into triangle shapes.
- Pres the edges together to seal them tightly, squeezing out any air.
- Deep fry the wontons until crispy and golden brown.
- Drain them on paper towels for 5 to 10 minutes, then serve.
- These are usually served as finger food, so ensure everyone has napkins.
These are so good. Shrimp and crab pair with cheese and seasonings to make this special Chinese fusion snack. Wonton wrappers are filled with our delicious seafood filling before being sealed and deep-fried until they are golden brown and crunchy. These are lovely and everyone will want to have another, and another, and then another! Serve a sweet chili sauce on the side for dipping, or try a half soy sauce and half hoisin sauce mixture instead. Let these sit for at least 5 minutes before serving because they will be piping hot inside.
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