| Yield 1X: | 69.98 | oz | Allergens: | ||
| Portion: | 0.33 | oz | Shellfish, dairy, garlic, onion, chili | ||
| Portions: | 212.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Cream cheese, natural, Gina Marie | 2 | 4 | 6 | |||
| Crab meat, squeeze dry | 2 | 4 | 6 | |||
| Salt | 0.35 | 0.70 | 1.05 | |||
| Black pepper, freshly ground | 0.13 | 0.25 | 0.38 | |||
| Scallions, 10 each, sliced thinly | 3.00 | 6.00 | 9.00 | |||
| Garlic, minced | 0.50 | 1.00 | 1.50 | |||
| Sriracha | 1.00 | 2.00 | 3.00 | |||
| Soy sauce | 1.00 | 2.00 | 3.00 | |||
| Wonton wrappers (each) | 212.00 | 424 | 636 |
Carefully measure and prepare all ingredients. Combine all ingredients in a mixer and mix just until combined. Do not over mix so that the crab loses all shape. Lay the wonton wrappers out on your work surface and scoop the filling into the center of each wrapper, 1/3 oz. ( 2 t.) each. Brush the edges with water.
Wrap like tortellinis: first fold in half. Pinch the two sides together. Then fold the wings over each other, and seal with a drop of water. Arrange on sheet pans lined with baking paper, then freeze until solid.
Transfer to a storage container and cover. Label, date, and initial. Store frozen.