Crispy Crab Wontons Recipe

Prepare filling

In a medium mixing bowl, combine the finely chopped crab meat, softened cream cheese, mayonnaise, sliced green onion, minced red onion, and optional chopped celery. Mix with a rubber spatula until evenly incorporated and smooth.

Add the lemon juice, soy sauce, sesame oil, salt, and freshly ground black pepper. Taste and adjust seasoning. The mixture should be slightly firm but easy to scoop—if too loose, chill 10–15 minutes to firm up.

Set up assembly station

Place wonton wrappers on a clean dry surface and have a small bowl of the beaten egg (or cold water) for sealing ready. Keep a damp towel over unused wrappers so they do not dry out.

Spoon about 1 teaspoon (approximately 8–10 g) of the crab filling into the center of each wonton wrapper. Do not overfill—overfilling will prevent a good seal.

Brush the edges of the wrapper lightly with egg wash or water. Fold the wrapper in half diagonally to form a triangle, pressing gently to remove air pockets and seal the edges. For a traditional purse shape, bring the two opposite corners of the triangle together and press to seal with a dab of egg wash. Ensure all edges are well sealed to prevent oil seepage.

Place assembled wontons on a baking sheet lined with parchment or a lightly floured tray. Keep them covered with a slightly damp towel until ready to fry.

Heat the oil

Pour neutral oil into a deep heavy-bottomed skillet or pot to a depth of about 2–3 inches. Heat over medium-high to 350°F (175°C). If you do not have a thermometer, test by dropping a small corner of wonton wrapper into the oil; it should sizzle and turn golden within 10–15 seconds.

Fry wontons in small batches (6–8 at a time depending on pot size) so they have room to crisp evenly. Gently add them seam-side down and fry for 1.5–2.5 minutes, turning once, until golden brown and crisp.

Using a slotted spoon or spider, transfer fried wontons to a paper towel-lined baking sheet to drain. Keep warm in a single layer in a 200°F (95°C) oven if frying in multiple batches.

Make the sauce

In a small saucepan, whisk together rice vinegar, ketchup, brown sugar, soy sauce, water, and optional chili. Bring to a gentle simmer over medium heat.

Mix the cornstarch with 1 teaspoon cold water to form a slurry, then whisk into the simmering sauce. Cook for 30–60 seconds until the sauce thickens slightly. Remove from heat and let cool to warm or room temperature; sauce will thicken further as it cools.

Arrange crispy crab wontons on a serving platter. Sprinkle with toasted sesame seeds and additional sliced green onion if desired.

Serve immediately with the sweet & sour dipping sauce on the side. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.