The original recipe for these wontons instructs you fry them in a deep fat fryer. I sprayed them with cooking spray and baked them in the oven instead, to make them less fattening.Nutritional Information
205 calories; 14g protein; 33g carbohydrates; 2g fat; 47mg cholesterol; 470mg sodium; 1g fiber
Makes 4 servings
Ingredients
- 6 ounces white crab meat
- 1 small red chili, chopped
- 1 scallion, chopped
- 1 tablespoon cornstarch
- 1 teaspoon dry sherry
- 1 teaspoon light soy sauce
- 1/2 teaspoon lime juice
- 24 wonton skins
- Cooking spray
- lime slices to garnish
Instructions
- Preheat oven to 350 degrees.
- Put the crabmeat, water chestnuts, chili, scallion, cornstarch, sherry, soy sauce and lime juice in a bowl and mix well.
- Spread the wonton skins out and put equal amounts of the crab mixture in the middle of one half of each wrapper.
- Dampen the edges of each wonton with water and fold it over the filling. Pinch the edges together to seal.
- Put the wontons on a non-stick cooking sheet and spray with cooking spray.
- Bake until golden brown, approximately 15 minutes.
Based on a recipe from The Fish and Seafood Cookbook, published by Parragon Publishing.
This tasty recipe is sure to impress your dinner guests. They disappear quickly! YUM!