#3893 - Baked Crab Wontons

(by Shirley McNevich)

8oz. lump crab meat
4oz. softened Philadelphia cream cheese
2 minced garlic cloves
2 green onions (sliced thin; less if you wish)
1 TBSP fresh grated ginger
1 tsp. sesame oil
kosher salt
fresh ground black pepper
16 - 2" won ton wrappers
1 beaten egg

In a bowl add softened cream cheese, minced garlic, sliced green onions, fresh grated ginger, sesame oil and salt/pepper (to your taste)--stir to mix. Add the lump crab meat--stir carefully. In a bowl add the beaten egg. Grease a cookie sheet with Pam. Start with one won ton wrapper and place 1 1/2 tsp. of the crab mixture into the middle of the wrapper. Dip your finger in the beaten egg and rub all four sides of the wrapper with the beaten egg. Pull all four corners of the wrapper together in the center (so it makes an X) and pinch the edges closed to seal them. Place it on the greased cookie sheet. Continue with all won ton wrappers and all crab mixture. Bake at 400 degrees 10-12 minutes or until golden brown. Optional: instead of crab meat, you can use the same amount of chopped raw shrimp pieces.