Crab Wontons

• 1 package (8 ounces) cream cheese, softened
• 1 envelope buttermilk ranch salad dressing mix
• 3 tablespoons diced celery
• 3 tablespoons diced sweet red pepper
• 1 tablespoon finely chopped onion
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 60 to 70 wonton wrappers
• Oil for deep-fat frying
• Sweet-and-sour sauce

1. In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within 1 in. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points.
2. In an electric skillet, heat 1 in. of oil to 375u0b0. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.

cream cheese, buttermilk, celery, sweet red pepper, onion, parsley, garlic, crabmeat, wonton wrappers, sweetandsour sauce

Taken from www.tasteofhome.com/recipes/crab-wontons/ (may not work)