Ingredients
- 8 ounces cream cheese softened
- 1 1/2 tablespoons powdered sugar
- 1 container (8 ounces) crème fraîche
- 1 1/2 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon gluten-free Worcestershire sauce
- 1 clove garlic minced
- 8 ounces canned lump crab meat drained
- 1 tablespoon chopped scallions optional
- 6 gluten-free wonton wrappers
- Oil for frying
- Preferred sauce for dipping (optional)
Instructions
- In a bowl, combine the cream cheese, powdered sugar, crème fraîche, tamari, Worcestershire sauce, and minced garlic. Stir until smooth. Gently fold in the crab meat and chopped scallions.
- Lay the gluten-free wonton wrappers on a clean surface. With a small bowl of lukewarm water at hand, dip your fingers in the water and wet the edges of each wrapper. Place about 1 teaspoon of the crab filling in the center and fold the wrapper over the filling like an envelope, pinching firmly at the joins to seal.
- Heat oil in a heavy-bottomed skillet or deep fryer to 350°F. Fry the filled wrappers in batches, cooking for about 2 minutes per side until they turn golden brown.
- Use a slotted spoon to transfer them to paper towels to drain excess oil. Serve warm with dipping sauce if desired.