Crab Wonton Recipe

Prepare ingredients

Pick over the crabmeat to remove any shells and large cartilage; pat lightly with paper towel to remove excess moisture.

In a medium bowl, combine the softened cream cheese, grated ginger, minced garlic, soy sauce, sesame oil, white pepper, and a pinch of salt. Mix until smooth and uniform.

Fold the crabmeat gently into the cream cheese mixture so lumps of crab remain intact but are evenly distributed. Stir in the thinly sliced scallions. Taste and adjust seasoning with a bit more soy or salt if needed. Cover and chill for 10–15 minutes to firm slightly (this makes filling easier to handle).

Set up an assembly station: a clean work surface, a small bowl with 2 tsp water for sealing, and a small bowl with the egg wash (beat 1 egg with 1 tsp cold water). Keep the wonton wrappers under a damp towel so they don't dry out.

Place one wonton wrapper square on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 level tablespoon (approximately 15 g) of crab-cream cheese filling into the center of each wrapper — not more than the wrapper can hold (aim for 24 total wontons).

Dip your finger into the water and moisten the edges of the wrapper. Fold the wrapper over to form a triangle, pressing gently to remove air and seal the edges. You can leave as triangles, or bring the two outer corners together and seal with a little egg wash to make a small purse shape. Ensure all seams are well sealed to prevent oil ingress during frying.

Place assembled wontons on a tray lined with parchment and cover loosely with plastic wrap or a damp towel until ready to fry.

Pour oil into a medium heavy-bottomed pot or a deep skillet so it reaches about 2 inches deep (approximately 3–4 cups depending on vessel). Attach a thermometer if available. 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 without browning immediately.

Working in batches (do not overcrowd), gently slide 4–6 wontons into the hot oil. Fry, turning occasionally with a slotted spoon or spider, until golden brown and crisp, about 2–3 minutes per side. Total fry time per batch is about 4–6 minutes depending on size and oil temperature. Adjust heat to keep oil around 325–350°F so the filling warms through and wrappers crisp without burning.

Remove cooked wontons to a paper towel–lined baking sheet to drain. If holding warm, place in a 200°F (95°C) oven on a wire rack to keep crisp while finishing remaining batches.

Transfer wontons to a serving platter. Garnish with thinly sliced scallions and serve with lime or lemon wedges and sweet chili or soy-vinegar dipping sauce on the side.

Leftovers: cool completely, then refrigerate in an airtight container up to 2 days. Recrisp in a 350°F (175°C) oven for 6–8 minutes; avoid microwaving or they will become soggy.