Crab Wontons Recipe

Prep crab

If using lump crab meat, check for shells and shred or finely chop so pieces are small and uniform. If using imitation crab, finely chop into small pieces.

In a medium bowl, combine the chopped crab, softened cream cheese, sliced green onions, chopped cilantro (if using), soy sauce, sesame oil, grated ginger, minced garlic, white pepper and salt. Mix until smooth and evenly combined. Taste and adjust seasoning (a little more salt or soy sauce if needed).

Chill the filling in the fridge for 15 minutes to make it easier to handle when filling wontons.

Prepare a small bowl of cold water for sealing wrappers and line a baking sheet with parchment or a lightly oiled tray to hold assembled wontons.

Fill and fold - classic triangle

Place one wonton wrapper on a clean work surface. Spoon about 1 teaspoon (roughly 5–7 g) of filling into the center of the wrapper. Dip your finger in the cold water and moisten the wrapper edges. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges tightly. Optionally, bring the two opposite corners together and press to form a little pouch, sealing with a dab of water to create a traditional wonton shape. Place assembled wontons on the prepared tray. Repeat with remaining wrappers and filling.

Lightly cover assembled wontons with a clean, slightly damp towel to prevent drying while you work.

Pour vegetable oil into a deep, heavy-bottomed skillet or pot to a depth of about 1–1.5 inches (enough for shallow frying) or heat for deep frying to about 2–3 inches if you prefer. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small corner of wonton wrapper into the oil — it should sizzle and rise immediately.

Carefully add wontons in batches (do not overcrowd) and fry for 1.5–3 minutes, turning occasionally, until golden brown and crisp. Cooking time depends on size and oil temperature.

Use a slotted spoon to transfer fried wontons to a paper towel–lined rack or plate to drain excess oil. Keep finished wontons warm in a low oven (200°F / 95°C) on a baking sheet while you finish remaining batches.

Baking (lighter)

Preheat oven to 400°F (200°C). Arrange wontons on a parchment-lined baking sheet and lightly brush or spray with oil. Bake for 10–14 minutes, turning once halfway, until golden and crisp. Timing varies by oven and wrapper thickness.

Steaming (soft wontons)

Place wontons in a single layer in a lightly oiled steamer basket or on parchment with holes. Steam over simmering water for 6–8 minutes until wrappers are tender and filling is warm. Steamed wontons will not be crispy.

Whisk together soy sauce, rice vinegar, honey (or sugar), sesame oil and red pepper flakes or sriracha in a small bowl. Adjust sweetness, acidity or heat to taste. Serve alongside hot wontons.

Arrange wontons on a platter, garnish with additional sliced green onions or cilantro if desired, and serve immediately with the dipping sauce.

Leftovers can be refrigerated in an airtight container for up to 2 days. Re-crisp fried wontons in a 350°F (175°C) oven for 4–6 minutes.