A light and fresh favorite at the Miraval Resort and Spas in Tucson Arizona, crab wontons are an easy appetizer that will please everyone. Serve with either a store-bought or homemade soy-ginger dipping sauce.
- ¼ Cup Panko breadcrumbs
- ¾ Cup cream cheese
- ⅓ Cup finely diced red pepper
- 2 Tablespoons green onions, thinly cut on the bias
- 2 Tablespoons minced shallots
- ¾ Teaspoon lemon zest
- ⅛ Teaspoon salt
- Pinch freshly ground black pepper
- 2 Ounces crab meat, picked over to remove any shell
- 16 wonton wrappers
- Nonstick cooking spray
- Store-bought soy-ginger dipping sauce, to serve
Preheat the oven to 350 degrees F.
Spread the bread crumbs in an even layer on a baking sheet and toast until they’re a light golden color, about 8 minutes.
Pulse the cream cheese in a food processor until smooth. Transfer to a large mixing bowl. Stir in the red pepper, green onion, shallots, zest, salt, pepper, crab meat, and toasted breadcrumbs. Mix gently until well blended.
Put the mixture into a large plastic re-sealable bag, and snip off one of the lower corners. Arrange the wonton wrappers on a dry, clean surface. Pipe about 2 tablespoons of the crab mixture into the center of each wonton; lightly brush a little water on the edges of the wonton to help seal the wonton. Bring
the top right corner and the bottom left corner to a point and pinch, then bring the bottom right corner in and pinch. Repeat with the other corner to form a pouch.
To bake, increase the oven temperature to 400 degrees F. Spray a baking sheet with nonstick cooking spray. Arrange the wontons on the baking sheet and spray each one with a very light coat of cooking spray. Bake until golden brown, about 6 minutes. Serve two pieces for each serving while still hot with the dipping sauce.