New Year’s Crab Wontonchos

Ingredients

12 oz. cream cheese
5 stalks green onion, sliced thinly into rounds (reserve 1/4 cup for sauce)
3 jalapeno peppers, minced & divided in half (or for more heat, use serrano peppers)
3 Tbsp. minced red onion
3 minced garlic cloves
2 tsp. low sodium soy sauce
2 tsp. Worcestershire sauce
2 tsp. Phillips Seafood Seasoning
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. Phillips Lump Crab Meat
1 1/2 cups panko bread crumbs
1/2 cup unsweetened coconut flakes
1 package wonton wrappers
Oil for frying
1 1/2 cups Phillips Pineapple Sweet Chili Sauce
1/3 cup Pina Colada Drink Mix (alcohol free)
juice of 1 lime
1 cup shredded bok choy (optional)

Cooking Instructions

• Thoroughly combine the first 10 ingredients, using only half the jalapeno pepper. Taste and add more seasoning to your liking if needed.
• Gently fold in the crab. Remove 1/2 of the mixture and a roll into 1 inch balls (about 20-25 balls).
• Blend the panko and the coconut flakes together. Roll the balls in the mixture and place them in refrigerator to chill.
• Lay out a wonton wrapper and add 1 to 1 1/2 teaspoons of filling to the middle of the wrapper.
• Lightly wet the edges of the wrapper with a little water using your fingers, then add 1 wonton to the top and seal by pressing the edges together, releasing any air as you work. Continue this process until all of the filling is used up.
• Add oil to large skillet, filling to about 1 inch, and heat over medium high heat.
• Once oil shimmers, drop in enough wontons to fill the pan. Fry a few minutes, flipping once the bottom begins to turn golden. Do the same until all are fried to a golden brown. Alternatively, you can bake the wontons for 12 minutes at 425 degrees F.
• Remove the crab balls from the fridge and fry in oil over medium high heat for a few minutes until all are fried.
• If using the bok choy, fry it now. Sprinkle with salt.
• Stir together the sauce with the remaining green onion and jalapeno pepper, plus the pina colada mix and lime juice.
• Serve the fresh fried wontonchos topped with the coconut panko crab balls drizzled with the sauce and sprinkled with the crispy bok choy. Enjoy!

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