Wontons & Lemon Dipping Sauce
Creamy, crunchy wontons with a tangy, tart, and perfect lemon dipping sauce!
Servings: 4 people
- Ingredientscrab and cream cheese wontons
- Wonton wrappers I just buy the premade ones, you can usually find them near the produce section of the grocery store
- Oil for frying
- 8 ounces cream cheese softened
- 3 green onions cut off the little hairy ends
- 1 lb imitation crab
- 1 tsp garlic salt
- 1½ tbsp milk
Lemon Dipping Sauce
- 2 eggs
- 1/2 cup sugar
- 1/3 cup lemon juice
- 1 tbs soy sauce
- 1/4 tsp ginger
- 1/4 tsp garlic powder
- zest of one lemon
- water for cooking
Put the cream cheese, onions, garlic salt, milk, and half the crab in your blender and hit the “dips” button to blend.
Then add in the rest of the crab, and pulse it a few times so it blends and shreds the crab meat, but does not totally decimate it.
Note: This is a personal preference for texture. I like the inside to have a little bit of the meat in a “chunk” form, but if you do not care, you can just blend it all so it is a smooth, creamy texture.
Dip your finger into some water and wet the edges of your wonton wrapper. Place ½–1 tbsp of the filling in the center, and crimp the edges together.
Heat oil in a deep pan or fryer to about 375°F.
Fry at 375°F until the wonton wrapper is golden brown (2-3 minutes)
Lemon Dipping Sauce
Put eggs and sugar in blender and blend until eggs are fluffy and light yellow
Add in lemon juice and zest, seasonings, and soy sauce and blend for a few more seconds to incorporate
Fill a saucepan about 2-3 inches of water, and bring to a simmer
Pour lemon mixture into a heat safe bowl, and place over sauce pan
Cook, whisking intermittently, until the sauce thickens and is custard like (about 15 minutes)
Calories: 448kcal | Carbohydrates: 50g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 1687mg | Potassium: 163mg | Fiber: 1g | Sugar: 31g | Vitamin A: 970IU | Vitamin C: 9.6mg | Calcium: 81mg | Iron: 0.8mg