Seafood Pinwheels

6 ounces (1 cup) Cooked, frozen or canned crab or shrimp
1 tbsp Lemon juice
1 8-ounce pkg Cream cheese
1/4 tsp Celery salt OR 1/4 tsp Garlic Salt
1/8 tsp White pepper
1/4 C Finely chopped water chestnuts

1/4 C Finely chopped green onions
60 Won ton wrappers (1-pound)
1 Egg white — lightly beaten OR 1 tbsp flour — mixed with 2 tbsp cold water

1. Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions. Makes 2 cups.
2. Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brush edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch edges together and shape to resemble a pinwheel. Keep covered as you work. Deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.

Makes about 60.

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