Crabmeat Wontons Recipe

Prepare filling

Gently flake the lump crabmeat with a fork into a medium bowl to remove any large shells. Add the softened cream cheese and use a rubber spatula to gently fold until the mixture is smooth but still has visible crab pieces. Stir in the finely chopped green onions, Creole seasoning, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, black pepper and 1/4 tsp salt. Taste and adjust seasoning as needed; the filling should be well seasoned but not overly salty. Refrigerate the filling for 15–20 minutes to firm slightly — this makes it easier to portion into wrappers.

Prepare egg wash

In a small bowl, beat the egg with 1 tablespoon cold water to make an egg wash. Keep nearby when assembling wontons.

Fill and seal wontons

Work with one wrapper at a time to keep them from drying. Place 1 teaspoon (about 6–7 g) of the chilled crab filling in the center of each wrapper. Lightly brush the wrapper edges with egg wash. For square wrappers fold into triangles by bringing one corner to the opposite corner and press edges to seal, removing any air. Optionally bring two opposite corners together to form a little purse and press to seal. For round wrappers, fold in half and crimp the edges or pleat to seal. Ensure all edges are tightly sealed to prevent oil ingress. Place assembled wontons on a parchment-lined tray and cover lightly with plastic wrap to keep moist while you finish.

Heat oil

Pour about 1–1.5 inches of neutral oil into a medium heavy skillet or use a deep fryer; you need enough to submerge most wontons halfway. Heat the oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 40–60 seconds.

Fry wontons

Fry wontons in small batches (6–8 at a time depending on pan size) so they have space and the oil temperature stays steady. Gently add them to the hot oil and fry 1.5–2.5 minutes per side until golden brown and crisp, turning once with a slotted spoon or tongs. Total cook time per wonton about 3–5 minutes depending on size and oil temperature. Remove to a wire rack or paper towel-lined plate to drain. Keep finished wontons warm in a single layer in a low oven (200°F/95°C) while you fry remaining batches.

Make sauce

Whisk together mayonnaise and sour cream (or Greek yogurt) in a small bowl until smooth. Add lime juice, Creole seasoning, garlic, honey, hot sauce (if using), smoked paprika, salt and chopped cilantro or parsley. Taste and adjust balance — add more lime for brightness, a pinch more honey for sweetness, or more Creole seasoning for heat. Chill for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature alongside warm wontons.

Arrange crabmeat wontons on a platter with the mojo dipping sauce in a small bowl. Garnish with extra chopped green onion or parsley if desired. Serve immediately while wontons are crisp.