Crab Angels Recipe

Prepare crab

If using imitation crab, finely chop or shred the crab into small, bite-sized pieces. If using fresh cooked lump crab, pick through for shells and lightly flake into small pieces. Measure 8 oz.

Make filling

In a medium bowl, combine the softened cream cheese and the chopped crab. Add 2 tablespoons sliced scallions, 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tbsp finely chopped cilantro (if using), and 1 tsp freshly ground black pepper. Fold gently until evenly mixed but not liquified. Taste and adjust seasoning—add a little more soy or pepper if needed.

Set up an assembly station: a small bowl with the flour-and-water slurry (mix 2 tsp flour with 2 tsp cold water to make a paste), a cutting board, a small spoon, and a parchment-lined tray for finished angels.

Lay one wonton wrapper on the board. Place about 1 heaping teaspoon (roughly 10–12 g) of the crab-cream cheese filling in the center of the wrapper. Be careful not to overfill; the wrapper should fold cleanly.

Brush the edges of the wonton wrapper lightly with the flour slurry. Fold the wrapper over the filling to form a triangle or bring opposite corners together to form a small purse/angel shape, pressing edges to seal tightly. Twist or pleat the top slightly to create a decorative 'angel' appearance. Repeat with remaining wrappers and filling. You should get about 24 pieces depending on filling size.

Place the assembled wontons on the parchment-lined tray and refrigerate for 15–20 minutes to firm up the filling and help seals set (this reduces splitting during frying).

Pour 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately and browns in about 30–40 seconds.

Working in batches (do not overcrowd), carefully add 6–8 wontons to the hot oil, sealed side up first. Fry for 1.5–2 minutes, then gently turn and fry another 1–2 minutes until golden brown and crisp on all sides.

Use a slotted spoon to transfer fried angels to a paper towel–lined baking sheet to drain. Keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

While the wontons chill or during the frying stage, make the sauce: In a small saucepan combine 3 tbsp rice vinegar, 2 tbsp ketchup, 2 tbsp brown sugar, 1 tsp soy sauce, 3 tbsp water, 1 tsp grated ginger, and 1 tsp minced garlic. Whisk to combine.

Place over medium heat and bring to a gentle simmer. In a small cup, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens slightly and becomes glossy. Taste and add a pinch of red pepper flakes if you want a touch of heat. Remove from heat and keep warm or cool to room temperature for dipping.

Transfer the drained Crab Angels to a serving platter. Sprinkle toasted sesame seeds and extra sliced scallions over the top.

Serve immediately with the sweet & sour sauce in a small bowl for dipping. Recommend serving hot for the best contrast between the crisp wrapper and the creamy seasoned filling.