Crab and Cream Cheese Wontons

Ingredients

• 4 ounces dungeness crabmeat or lump crabmeat or imitation crabmeat
• 2-4 ounces cream cheese, room temperature
• 1/4 teaspoon grated lemon zest
• 1/2 teaspoon lemon juice
• 1/4 teaspoon kosher salt (to taste)
• 1/8 teaspoon ground black pepper
• 3 teaspoons chopped fresh chives
• 14 ounces wonton wrappers (square)
• vegetable oil, for deep-frying

Egg Wash

• 1 large egg, whisked with 2 tablespoons water

Directions

1. 1

   Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.

2. 2

   Place a heaping half-tsp of filling on one corner of wrap.

3. 3

   Moisten the edges with egg wash.

4. 4

   Bring one set of opposite corners together and seal all the edges, making a triangle.

5. 5

   Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.

6. 6

   Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.

7. 7

   Heat the oil to 350 degrees.

8. 8

   Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.

9. 9

   Drain well on paper towel.