I am so excited to share this recipe. I made and photographed it a few weeks ago, but I wanted to wait until the flux of Easter recipes was behind us.
This recipe combines two of The Husband’s favorite foods — crab Rangoon, also known as cream cheese wontons, and crawfish. Whenever we hit up a Chinese buffet, The Husband always has to come back with a pile of cream cheese wontons on his plate. And well, I’ve already told you how before we had children I worried he would sell off our offspring just to get his hands on a few pounds.
Crawfish are good, but they aren’t cheap. Does anyone else cringe when their husband suggests going to eat crawfish? Whenever The Husband gets a craving, I make him clear it with me first so I can budget for it. He can easily spend $50-$60. On ONE meal. Just for him. Thank goodness I don’t share his obsession.
This time, however, I encouraged him to go eat crawfish. In fact, I even encouraged him to buy extra so I would have some meat to make these little wontons. These were probably the most expensive wonton ever made. Using frozen crawfish tails is perfectly acceptable. But I do think they lose something in the freezing/thawing process. The texture changes and the meat doesn’t have the added seasonings and spices from being freshly boiled.
Folding wontons into cute little purses couldn’t be easier. Make sure you have a small bowl of water by your side. Keep any unused wontons under a damp paper towel so they don’t dry out while you are working. Place ¾ – 1 tablespoon of filling in the center of the wonton. Dip your fingers in the bowl of water and wet the edges of the wonton. Fold the wonton in half to form a triangle and seal the edges tight (you don’t want any filling leaking out and causing hot grease to spit everywhere).
You can stop right here and fry these as is, but if you want to take it a step further, dap a little water on the two corners of the triangle, bring them together and pinch. These crawfish cream cheese wontons are super to make. The only downside is it does take a few minutes to assemble them all.
Feel free to adjust the amount of powdered sugar in the filling to make them as sweet or savory as you like. I opted to go a little sweeter so they would taste just like what The Husband likes to snack on from the Chinese buffet.
- 2 cups vegetable oil
- 5 ounces diced cooked crawfish tail meat
- 4 ounces cream cheese, at room temperature
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1½ teaspoons sesame oil
- 1 teaspoon Worcestershire sauce
- 1-3 tablespoons powdered sugar
- Kosher salt and freshly ground black pepper, to taste
- 24 (2-inch) won ton wrappers
- Combine the crawfish meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, and powdered sugar in a small mixing bowl.
- Place ¾ - 1 tablespoon of filling in the center of a wonton wrapper. Dip your finger into a small bowl of clean water. Wet the edges of the wrapper with your finger. Fold the wrapper in half to form a triangle. Pinch the edges to seal. Dap some additional water on both corners of the triangle. Bring the two corners together and pinch to seal. Keep assembled wontons under a damp paper towel until you are ready to fry them to prevent them from drying out.
- Heat oil in a large skillet over medium high heat. Once the oil begins to shimmer, reduce heat to low. Fry wontons in batches until they are crisp and golden brown, about 1-2 minutes. Remove wontons with a slotted spoon and allow them to drain on paper towels.
- Refridgerate any leftovers. Cooked wontons can be reheated in the oven at 350 degrees for a few minutes until they crisp up again.