Lou's Crab & Shrimp Wontons

Our friend Lou makes these amazing wontons filled with crab and shrimp.  Too die for!  She brought them to our very first soccer BBQ and now we won't let her come unless she brings her wontons. She's an amazing cook all round, but these are my favourite.

They can be served hot or at room temperature.  I make them ahead of time and freeze them.  I take out what I need when company's coming, thaw them out or reheat directly in the oven from frozen.

Thanks for the recipe Lou!

My picture doesn't do them justice.  I'm still learning this "blogging" thing.....

Recipe:

1 pkg frozen precooked baby shrimp, thawed
1 pkg (8 oz) Philadelphia cream cheese

1 can Crab meat
Salt, pepper and parsley1/8 tsp. Cayenne Pepper or to taste (optional)

Chop shrimp into 1/4" pieces, if needed.Mix all filling ingredients together.  Put approx. 1 scant teaspoon of filling on wonton wrapper.  Wipe down edges with a little water, so they stick when pressed together.

Fold into a triangle.   Fold outer edges in, again wiping with a little water to stick.

Fry in canola oil, turning once, until golden brown.

Serve hot or at room temperature.  May be frozen for up to 3 months.