Snow Crab Puff Recipe

Mix filling

In a medium bowl, combine softened cream cheese and mayonnaise. Use a fork or rubber spatula to smooth until creamy.

Add shredded snow crab, sliced green onions, soy sauce, lemon juice, sesame oil, black pepper, and sriracha (if using). Fold gently until ingredients are evenly distributed but crab pieces remain slightly chunky. Taste and adjust seasoning (a pinch more soy or lemon) as desired.

Chill the mixture for 10–15 minutes in the refrigerator to firm slightly; this makes assembly easier.

Set up an assembly station with wonton wrappers laid flat on a clean surface, a small bowl of beaten egg (egg wash), and a small bowl of water.

Place about 1 tablespoon of the crab-cream cheese mixture in the center of a wonton wrapper. Do not overfill (wrappers expand when frying).

Brush the edges of the wrapper lightly with egg wash or water. Fold the wrapper into your preferred shape: options include folding the opposite corners together to form a small pillow, bringing all four corners to the center and pressing to seal, or forming a tight roll. Ensure all seams are well sealed to prevent filling leakage.

Place assembled puffs on a parchment-lined tray, seam side down. Repeat until filling is used. Cover loosely with plastic wrap to prevent drying while you finish assembling.

Pour oil into a heavy-bottomed skillet or pot to reach about 1"–1.5" deep (approximately 1.5–2 cups depending on equipment). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily.

Working in batches (do not crowd the pot), gently add 6–8 puffs seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2.5–3.5 minutes per batch depending on size and oil temperature.

Use a slotted spoon to transfer fried puffs to a paper-towel-lined tray to drain. Keep finished batches warm in a low oven (200°F / 95°C) while you fry the remainder.

Arrange the snow crab puffs on a serving platter. Garnish with toasted sesame seeds and chopped chives or green onions if desired.

Serve immediately with sweet & sour sauce (and extra sweet chili sauce on the side if you like).

Leftovers: store cooled puffs in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 350°F (175°C) oven for 6–8 minutes before serving.