1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt

Mustard and sweet & sour sauce:

1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup

1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying

To Make Filling:

Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
Mix mustard and sweet & sour sauce in a bowl.

To Assemble:

Have the wrappers, the filling and a small bowl of water within easy reach.
Put about 1 teaspoon of filling in the center of each wrapper.  Fold the wrapper away from you, forming 2 overlapping triangles.  Flip the upper points of triangles towards you.
Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

To Cook:

Heat 4 cups of oil in a wok to 375°F.
Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.  Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.

Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.

48  Servings

Old Bay® seasoning gives these bite-size crab cakes their zing. Dunked in a spiced tartar sauce they make a fun finger food, or stuff them in a French roll with sauce-drizzled veggies to make a New Orleans-style po’boy.

FOR CRAB CAKES:

3/4 cup panko bread crumbs
Vegetable oil, for frying
2 cans (6 ounces each) lump crabmeat, drained, Crown Prince®
2 tablespoons mayonnaise, Best Foods®
1 egg
2 teaspoons lemon juice
1/2 teaspoon seafood seasoning, Old Bay®
1/4 teaspoon celery salt

FOR SAUCE:

2/3 cup tartar sauce,
2 tablespoons Dijon mustard, Grey Poupon®
1/2 teaspoon seafood seasoning, Old Bay®

For crab cakes, pour 1/2 cup of the panko bread crumbs into a shallow dish and set aside. In a large skillet, heat 1 inch oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.)

In a medium bowl, mix together all crab cake ingredients with remaining 1/4 cup panko bread crumbs. Form into 11/2-inch balls. Roll balls in reserved panko bread crumbs until well coated.

When oil is ready, carefully slide crab cake fritters into skillet. Fry until golden brown, turning often, about 4 to 5 minutes. Drain on a paper towel-lined plate.

For sauce, combine all sauce ingredients in a small bowl. Serve on the side of crab cake fritters.

Tip: Panko is coarsely ground, Japanese-style bread crumbs. Look for them in the Asian section of your supermarket.

8  Servings