From Chef Lesli Sommerdorf for Harmons
1 (8-oz) package cream cheese, softened
4 green onions, chopped
2 tsp Worcestershire sauce
1 tsp garlic powder
½ tsp cayenne
1 Tbsp snipped fresh chives
1 lb crab meat, picked over
Salt and freshly ground pepper
1 sheet puff pastry, thawed
1 egg, beaten
Preheat oven to 350 degrees. Place a silicone mat or piece of parchment paper on a rimmed baking sheet.
In a bowl, combine the cream cheese, green onions, Worcestershire sauce, garlic powder and cayenne. Add the chives, crab and season with salt and pepper and fold to combine.
Cut the puff pastry into 8 uniform squares. Place tablespoonfuls of the crab mixture in the center of each square. Using a pastry brush, brush the edges of each square with the beaten egg. Pick up one corner and fold over opposite corner, sealing all the edges of the wonton. Repeat with the remaining wontons.
Bake until the pastry is golden brown, 8-10 minutes. Serve warm.
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