Traeger Smoked Crab Cheese Wontons
Delicious pouches of smoky cream cheese and crabmeat, fried up in crispy wonton shells. It is all done on the Traeger and couldn't be better!
Equipment
- Traeger Timberline XL
- Traeger butcher paper
- pastry brush
- Heavy-bottomed pan
- Tongs or slotted spoon
Ingredients
- 12 wonton wrappers
- 2 tbsp Korean BBQ seasoning or other Asian style rub
- 1 block of cream cheese 8oz
- 2 green onions chopped
- ½ cup crab meat
- 1 egg
- Oil for frying
Instructions
- Preheat your Traeger to 225* and use the Super Smoke setting
- Unwrap the cream cheese and place it on a piece of pink butcher paper
- Score the cream cheese in a crosshatch pattern using a sharp knife
- Generously season the cream cheese with Korean BBQ seasoning
- Put the seasoned cream cheese in the grill and smoke for at least 2 hours
- After smoking the cream cheese, remove it from the grill and allow it to cool briefly
- In a bowl combine the smoked cream cheese, chopped green onions and crab meat
- Beat an egg in a small bowl
- Begin preheating about 1.5 inches of vegetable oil in a dutch oven or pot
- Place a spoonful of the cream cheese mixture into the center of each wonton wrapper
- Brush the edges of the wrappers with the beaten egg
- Bring the corners of the wrapper up and towards the middle- pinch tightly seal all the edges
- When the oil reaches a temperature of 350*, begin frying the wontons
- Place a few wontons at a time carefully in the oil and fry for about 2 minutes
- Cook the wontons until brown on all sides
- Remove them from the oil and drain on paper towels
- Repeat with remaining wontons
- Serve on a plate with your preferred dipping sauce (I like sweet chili sauce)