Crab Wonton Recipe

Drain crabmeat well and pick through to remove any shell pieces. Pat lightly with paper towel to remove excess moisture.

In a medium bowl, mash softened cream cheese with a fork until smooth.

Add the drained crabmeat to the cream cheese and gently fold to combine, keeping some texture in the crab.

Stir in the finely sliced scallions, grated ginger, soy sauce, sesame oil, sugar, and a pinch of white or black pepper. Taste and adjust seasoning; mixture should be slightly savory and aromatic.

Cover and refrigerate the filling for 10–15 minutes to firm slightly (makes wrapping easier).

Prepare a small bowl with the beaten egg (or water) to use as glue. Place a damp kitchen towel or plastic wrap over the wonton wrappers to keep them from drying out.

Place one wonton wrapper square on a clean work surface diagonally (diamond shape). Put about 1 teaspoon of the crab filling in the center for small bite-size wontons (adjust to achieve per-piece sizing). Do not overfill.

Dip your finger into the egg wash and moisten the four edges of the wrapper lightly. Fold the bottom corner up over the filling to meet the top corner, forming a triangle, and press the edges firmly to seal out air. Optionally bring the two opposite corners together and press to form a little purse or leave as simple triangles.

Place finished wontons on a parchment-lined tray, keeping them covered with a damp towel to prevent drying while you finish the rest.

If frying: heat neutral oil in a deep saucepan or heavy skillet to 350°F (175°C). Fry wontons in batches, a few at a time, turning so they brown evenly, about 1–2 minutes until golden and crisp. Drain on paper towels.

If baking: preheat oven to 400°F (200°C). Lightly brush or spray wontons with oil and bake on a parchment-lined baking sheet for 8–10 minutes, turning once, until golden and crisp.

If pan-frying (potstickers style): heat 1–2 tablespoons oil in a nonstick skillet over medium heat, add wontons in a single layer, cook until bottoms are golden (2–3 minutes), add 1/4 cup water, cover and steam 2–3 minutes until wrappers are cooked and crisped on bottom. Uncover and crisp for 30 seconds to 1 minute.

Transfer cooked wontons to a plate and sprinkle with toasted sesame seeds and extra sliced scallion, if using.

Whisk together soy sauce, rice vinegar, honey (or sugar), chili oil (if using) and sesame oil in a small bowl. Taste and adjust balance of sweet, salty and acidic. Serve alongside warm wontons.