Preheat a grill over medium-high heat. Grill the scallions until nicely charred, about five minutes. Allow to cool and then slice and reserve.
Heat the oil in a small sauté pan over high heat. Add the bok choy and garlic and sauté for 5 minutes until tender. Remove from heat and reserve.
Combine the reduced sherry, scallions, bok choy, cream cheese, and crabmeat. Mix well. Season to taste with salt and pepper.
To assemble the wontons, lightly brush the wontons with beaten egg around the edges. Place 1 tsp. crab mixture in the center of each wrapper. Fold the wrappers to form a triangle, pinching the seams firmly to seal.
Pan-fry the wontons in ½-inch of oil or deep fry, if available. Fry the wontons in 350°F oil for 3-5 minutes, until crispy and hot in center. Allow to cool and then serve with the dipping sauce on the side.
Share this recipe
Bold Boost #11: Sauté fresh veggies in 2 Tbsp. of olive oil and then finish them off with ½ cup of our Holland House® White Cooking Wine for an easy side.