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Combine cream cheese, crab and onion in a food processor and pulse until
combined. You want a bit of texture but not big chunks. Place the wonton
wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling
on each. Don’t overfill or they will ooze out during frying. Put some water
in a cup and using your finger dip it in and then wet the edges of the
wonton wrapper. Fold into a triangle and press the edges closed, try not to
leave large air bubbles or they will expand and rupture during frying. Fry
in about 2 inches of hot oil about 1 minute per side or until golden. Drain
on paper towels and try to wait at least a few seconds before eating or you
WILL burn your mouth on the filling. You can serve them with duck sauce or
sweet chili sauce which my husband likes–I prefer them plain and straight
out of the fryer!
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As a side tip, if making these for a party (they go like
hotcakes and are cheap to make so I highly recommend it!)
then you can fry them lightly, drain and then place on a
cookie sheet a couple hours before (don’t refrigerate) and
then blast in the oven for a couple of minutes when you’re
guests arrive and they will be crisp and perfect just in time
to accompany pre dinner drinks!
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