crab wontons

what to do with leftovers from a few recent shoots and a pot of oil for frying? goat cheese crab wontons, yum! we try not to fry things very often but this is one recipe that baking just doesn't do justice. everything in moderation, right? wonton wrappers are a great item to have in your freezer for a quick appetizer, garnish or even as a fresh pasta substitute. try baking or frying them with just a little olive oil and sea salt and breaking into pieces for a crunchy salad garnish. or fill them with fresh herbs and cheese, boil and toss with a little marinara for a quick pasta dish. or of course, fried wontons - our take on a traditional chinese take out favorite!

Goat Cheese Crab Wontons

makes 10

1/2 cup cooked crab meat

4 oz goat cheese, crumbled

2 green onions, sliced

1/2 tsp old bay seasoning

10 square wonton wrappers

olive or grape seed oil for frying

in a small bowl, combine crab meat, goat cheese, green onion and old bay. stir with a fork to break up crab and evenly combine. lay out wonton wrappers and fill each with a heaping teaspoon full of filling. brush two of the four edges with water and bring unbrushed edges over filling to seal tightly. repeat with remaining wontons. heat about 1/4-inch deep amount of oil in a skillet over medium high heat. carefully fry wontons for about 4 minutes per side or until golden brown and crispy. drain on a paper towel. serve immediately with a little soy sauce for dipping. enjoy!