This is one of the party foods I put out when I'm going to fire up the fryer. I have two dipping sauces shown in the directions.
16 ounces light cream cheese, softened
2 ripe avocados cut into blending size chunks
1 15 ounce can crab meat, drained and crumbled
2 green onions, thinly chopped
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 egg beaten
1 package won ton skins
In medium bowl, combine all ingredients except won ton skins, mix until well blended. (To prevent won ton skins from drying out, prepare one at a time and place under a damp cloth.) Place 1 teaspoon filling in center of each won ton skin.
Moisten edges with egg; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Deep-fry in hot (375 degrees F) oil two or three at a time until browned.
Pina Colada Dipping Sauce:
4 ounces pina colada mix
3 ounces sour cream
3 ounces drained, crushed pineapple
Mix all ingredients well.
Mustard-Dill Sauce:
1 cup mayonnaise
4 tablespoons Chinese style mustard
1/2 cup snipped parsley
3 tablespoons fresh dill weed or 1 tablespoon dried dill
In a small bowl, combine all ingredients; mix thoroughly until smooth.
Both sauces need to be chilled
