Crab Crisps - Kani Senbei

• 1/2 cup cream cheese, at room temperature
• 1/2 cup crabmeat or 1/2 cup canned tuna
• 2 tablespoons mayonnaise
• 1/4 cup dried breadcrumbs (panko works the best)
• 1 teaspoon soy sauce
• 1 pinch sea salt
• 1 teaspoon hot pepper sauce (Tabasco or equivalent)
• 1 pinch pepper
• 4 spring roll wrappers or 15 -16 wonton wrappers

1. Phreat oven to 320 F or 160u0b0C.
2. Soften the cream cheese in a bowl with a spatula, and stir in the crabmeat or tuna and mayonnaise.
3. Mix in the dried breadcrumbs, soy sauce, salt, hot pepper sauce, and pepper.
4. Place a spring roll wrapper or wonton wrappers on a cutting board and spread the crab/cream cheese mixture or tuna/cram cheese mixture evenly with a rubber spatula or spoon.
5. Place the spring roll sheets or wonton wrappers on a cookie sheet (lined with silicon sheet for baking works great here) and bake until lightly browned and crispy, about 22 - 25 minutes. Keep an eye and do not let them burn.
6. If you used larger spring roll wrappers, it's best to cut them after baking to smaller sizes.

cream cheese, crabmeat, mayonnaise, breadcrumbs, soy sauce, salt, hot pepper, pepper, spring roll wrappers

Taken from www.food.com/recipe/crab-crisps-kani-senbei-403165 (may not work)