makes 24 cigars
- 24 wonton wrappers
- 1 large egg
- 3 tablespoons heavy cream
- 1/2 cup lump crab meat
- 3 tablespoons hot sauce
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoons diced red bell pepper, sauteed
- 1 tablespoons diced orange bell pepper, sauteed
- 1 tablespoons diced green bell pepper, sauteed
- 2 teaspoons Old Bay seasoning
- 1/2 cup corn starch
- vegetable oil
- Place wonton wrappers on a damp paper towel and cover with a second damp paper towel; set aside until ready to use. Crack egg into a small bowl. Add heavy cream and beat together until smooth. Set egg wash aside.
- In a medium glass bowl combine crabmeat, hot sauce, Worcestershire Sauce, mayonnaise, dijon mustard, bell pepper, and Old Bay Seasoning; mix well. Set crab filling aside.
- Place a wonton wrapper on work surface with corner pointing at you (diamond shape). With a brush, bursh egg wash onto edges of wrapper. Place 1 teaspoon crab filling in center of wrapper. Roll wrapper around the filling, folding the sides inward to resemble a cigar. Repeat with remaining wonton wrappers and crab filling.
- Place corn starch on a plate, roll cigar in corn starch (the corn starch allows the egg wash to dry).
- Heat 3 inches of vegetable oil in a deep fryer to 350F. Drop cigars into oil and fry until golden brown. Place cigars on paper towels to absorb excess oil.
Note: The moisture from the damp paper towels will allow the wontons to stay moist and not dry out.
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