Ingredients
Scale
- 1 block (8oz) cream cheese at room temperature
- 1/4 cup (57g) Japanese mayo *see notes
- 1 tsp granulated sugar
- 1 tsp Japanese rice vinegar
- 1/2 cup (40g) shredded sharp cheddar cheese
- 1/2 cup (40g) shredded mozzarella cheese
- small handful of extra cheese for topping
- 1 cup (150g) lump crabmeat
- wonton wrappers, or crusty bread
- oil for frying
Instructions
- Add the cream cheese, mayo, sugar and rice vinegar to a mixing bowl. Mix well until you get a soft and creamy texture with few lumps.
- Add in the cheese and mix again, then add the crab meat and fold this in gently so you don’t break apart the crab too much.
- Transfer to a baking dish and flatten the top. Sprinkle with a small handful of cheese and bake at 350°F/180°C for about 25 to 30 minutes until the top bubbles and is slightly browned.
- In the meantime, prepare the wonton chips by cutting the wonton skins into triangles. Cut the square wontons at each point, then again so you get 4 triangles out of each wonton wrapper.
- Deep fry at about 375°F/190°C until the wontons turn a light golden brown. Make sure to fry only a few at a time since these cook quickly and shake the oil out of each chip with a tong. Place the chips on paper towels to soak up excess oil.
Garnish with scallions & enjoy!
Notes
I recommend using Japanese mayo for the taste, but you can use American mayo if you don’t have it. Add a bit of extra sugar and rice vinegar to make up for the taste. It’s not the same, but pretty close!