Crab and Cream Cheese Wonton Ravioli with Soy Butter Sauce

In a medium bowl, combine the flaked imitation crab meat, softened cream cheese, green onions, garlic powder, salt, and pepper. Mix until well combined.

Lay out a wonton wrapper on a clean surface. Brush the edges with egg wash.

Place a heaping teaspoon of the crab and cream cheese mixture in the center of the wonton wrapper.

Top with another wonton wrapper. Gently press down around the filling to seal, making sure to remove any air pockets. Use a fork to crimp the edges for a more decorative and secure seal. Alternatively, use a ravioli stamp or cutter.

Repeat steps 2-4 with the remaining wonton wrappers and filling.

Bring a large pot of salted water to a boil.

Gently drop the wonton ravioli into the boiling water in batches, being careful not to overcrowd the pot.

Cook for 2-3 minutes, or until the ravioli float to the surface and are cooked through.

Use a slotted spoon to carefully remove the ravioli from the pot and place them on a baking sheet to prevent sticking.

While the ravioli are cooking, prepare the soy butter sauce. In a small saucepan over medium heat, melt the butter.

Stir in the soy sauce, rice vinegar, and sugar. Whisk until well combined and the sugar is dissolved.

Reduce heat to low and simmer for 1-2 minutes, or until the sauce has slightly thickened.

To serve, arrange the cooked wonton ravioli on plates and drizzle generously with the soy butter sauce. Garnish with extra green onions, if desired.