1 can lump crab, drained
1/2 block cream cheese (no fat, 1/3 fat or regular)
1/8 tsp Old Bay seasoning
1 Tbsp green onion – fine chop
1 Tbsp corn starch
12-15 potsticker wraps
shredded cabbage for garnish
Mix the crab, cream cheese, Old Bay and green onions together. In a very small bowl mix 1 Tbsp of corn starch w/a bit of water to form a thin paste – set side. Place a piece of wax paper down – sprinkle an additional amount of corn starch on the wax paper. This is to place the stuffed wraps on before you cook them. Take one wonton/potsticker wrapper trace the edges with the cornstarch mix – place a Tbsp on the crab mix in the center of the wrap and fold in half. Should be a triangle – pinch the edges together (make sure its sealed) and place on the wax paper. Proceed with the rest until all the mix and wraps are used.
To cook: In a 10″ or 12″ no stick skillet, spray a oil or coat w/a small amount of oil. Heat oil until hot, place each wrap in the pan on its side – make sure they don’t touch, after they turn golden brown on that side (approx a minute) then turn to the other side. Place the cooked ones on a plate lined with shredded cabbage – repeat until all the crab pots are done, serve with a Sweet Chili Sauce (like the one pictured) for a treat.