Bake with Bizzy - Cheesy Mock Crab Wontons

Wonton Warrior is a little jealous of Eggbert the Egg Roll Wrapper.  It seems his recipe got more peeks than the warrior's.  Since Wonton Warrior was the first to challenge Bizzy for his blog,  he thinks he has privileges, just for him.  Puff Pastry Pal, Phyllo Phil (who we have not yet met), Patty Pie Crust (another new comer) and Eggbert just don't agree.  Bizzy for sure doesn't and is thinking about locking Wonton Warrior, out of this blog.  


No!  I love making the wonton recipes.  We can't let this happen.  I know.  I will share a wonton recipe with you, to keep him happy and hope, he doesn't read this.


This is incredibly tasty and melds into the wonton wrapper.  Meld- not melt.

*****It looks like, I did not take a picture of these.  Please, click over to allrecipes.com, if you want to see what they look like.  I am sorry.****


It is hard to believe, anyone could forget to take photos.  I don't go into the kitchen without my camera.  It is habit.  I will puzzle this one out.


Cheesy Mock Crab Wontons (adapted from AllRecipes.com)


Ingredients:
 2 cups oil for frying
2 (8 ounce) packages whipped cream cheese
1 (12 ounce) package imitation crab meat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon garlic powder
3 tablespoons Worcestershire sauce
1 bunch scallions, finely chopped
1 (14 ounce) package wonton wrappers

Method:
Heat oil in a large, heavy saucepan until it is almost boiling. Keep an eye on it.

In a medium bowl, mix together cream cheese, imitation crab meat, soy sauce, sesame oil, garlic, Worcestershire sauce and scallions.

Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.

Place some water in a small bowl. Using the fingers, spread water over two edges of the wonton wrappers. Fold into triangles and press to seal edges. Use a fork and crimp.

In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

Our Bake with Bizzy stars certainly do have photos and I am going to share some, with you.

I simply love these.  Saveur Sweet Orange Buns from

Books in the Kitchen.

Dark Chocolate Truffle Cake from The Kitchen Cookie. We know, we want to bite into this cake but I could leave it on my table, for its beauty.

Now for a savory dish and what a dish, this is. This is from Cook Lisa Cook and it is called Loaded Potato and Buffalo Chicken Casserole.

Now, it is your turn and as usual, I can't wait to see what you have to inspire us, with. Please do link up.

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