Cheesy Crab Wonton Recipe

Prepare crab

If using imitation crab, finely chop or shred the crab into small pieces (about 5 mm). If using fresh picked crab, check for shells and chop coarsely so pieces remain tender.

In a medium bowl, add the softened cream cheese and stir until smooth. Fold in the shredded mozzarella and grated parmesan until mostly combined.

Add the chopped crab, sliced green onions, minced cilantro, minced garlic, lime juice, soy sauce, sesame oil, black pepper and red pepper flakes (if using). Mix thoroughly but gently so the filling stays slightly chunky. Taste and adjust seasoning — add a little more soy for salt or lime for brightness.

Chill the filling in the refrigerator for 15–20 minutes to firm slightly; this makes it easier to spoon into wrappers.

Prepare a small bowl of cold water (30 ml) to use for sealing the wrappers and lay a sheet of parchment or a lightly floured surface to place filled wontons.

Place one wonton wrapper on a clean surface. Spoon about 1 tablespoon (approximately 15 g) of the chilled crab-cheese filling into the center of the wrapper. Do not overfill — leave a 5 mm border.

Dip your fingertip into the cold water and lightly moisten the edges of the wrapper. Fold the wrapper in half to form a triangle (if using square) or bring opposite edges together (if using round). Press firmly to seal, removing any air pockets. Optionally, bring two adjacent corners together and press to form a purse/pleat shape for presentation. Place assembled wontons on the prepared surface; cover lightly with plastic to prevent drying.

Repeat with remaining wrappers and filling. You should get about 24 wontons depending on filling size. If you have leftover filling, refrigerate and use within 24 hours.

Heat vegetable oil in a heavy-bottomed pot or deep skillet to 175°C (350°F). If you don't have a thermometer, heat oil until a small piece of wrapper sizzles and turns golden in about 10–12 seconds.

Fry wontons in batches (4–6 at a time, depending on pot size) so they have room to move. Gently lower them into the oil with a slotted spoon or spider. Fry for 2–3 minutes, turning once, until golden brown and crisp.

Use a slotted spoon to transfer fried wontons to a plate lined with paper towels to drain. Keep warm on a baking sheet in a 90°C (200°F) oven if frying in multiple batches.

Whisk together sweet chili sauce, soy sauce and lime juice in a small bowl. Sprinkle sesame seeds on top before serving.

Arrange warm cheesy crab wontons on a platter with the dipping sauce on the side. Garnish with extra sliced green onions or cilantro if desired.