Sunday, June 21, 2009

Happy Fathers Day

To all the Fathers out there Happy Fathers Day. A special shout out to the three wonderful dads in my life, my husband, my father, and my father in-law.
First to my husband James who is a wonderful father to our three kids. James you are my best friend and the love of my life. I love that our kids will not let you out the door with out a kiss and a hug. I love spending time with you and look forward to many more fathers days.

Second to my dad who is always there to bail me out of sticky situations. Dad always know when I call his cell he needs to come save me somewhere. Thank you for always being there.

The third dad in my life is Jim James dad who always has a good story to tell, and who raised a wonderful son. James looks up to his dad with everything. Thanks for being such a great dad to him.

We spent today at church and then after church we just hung out with the kids at home. Uncle Matt came for dinner and we had crab and cream cheese wontons with rice and stroganof. Dinner was so good. I'm including the recipe for anyone who would want it.


1 pkg Philadelphia Cream Cheese
1 can crab meat, drained
2 T flour or Wondra
3 scallions, minced ( I don't use this)
1/4 tsp onion powder
1 egg, beaten
oil for deep fryer
Wonton Wrappers
Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.
Beat the egg in a small bowl - this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.
Bring the two side edge corners of the triangle to the middle and press these together to form a ring.
Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.
Variation: You can substitute the cream cheese and crab mixture with pre-packaged crab / seafood spread. Check the ingredients label and use only cream cheese based products. Add finely minced onions or scallions and use as above to fill wonton skins.

1 comment:

Jen said...

Oh yum I need to make me some of those wontons!