Crab Cheese 5pcs Recipe

Prepare filling

In a medium bowl, combine the finely minced imitation crab meat and softened cream cheese. Use a fork or small spatula to mash together until smooth and evenly mixed.

Add the finely chopped green onion and cilantro (if using) to the crab-cheese mixture. Stir to incorporate.

Season the filling with lemon juice, soy sauce, ground white pepper, and 1/4 teaspoon salt. Taste and adjust seasoning; the mixture should be slightly tangy and well-seasoned but not salty.

Cover the bowl and refrigerate for 10–15 minutes to firm up slightly. This makes portioning easier and prevents wrappers from becoming soggy.

Prepare wrappers

Lay out 5 wonton wrappers on a clean work surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Make an egg wash by beating the egg with 1 teaspoon water and 1 teaspoon flour (this thickens the wash for a better seal).

Place about 2 tablespoons of the chilled crab-cheese filling in the center of each wonton wrapper. Do not overfill; leave a small border for sealing.

Brush the edges of each wrapper lightly with the egg wash. Fold the wrapper over the filling to create a triangle or small parcel, pressing the edges to seal tightly. For a decorative finish, pleat the edges or press with the tines of a fork to secure. Ensure there are no air pockets.

If you prefer a more compact shape, bring the two opposite corners together and press to form a small pouch. Repeat until you have 5 assembled crab-cheese wontons.

Deep-fry method (recommended)

Pour about 2 cups of vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (enough to shallow-deep fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of wonton inserted sizzles immediately.

Carefully add 2–3 wontons to the hot oil, seam-side down, without crowding. Fry for about 1.5–2 minutes per side, turning once, until golden brown and crisp.

Use a slotted spoon to transfer cooked wontons to a paper-towel-lined plate to drain. Repeat with remaining wontons, letting the oil return to temperature between batches.

Oven-baked alternative

Preheat oven to 400°F (200°C). Place assembled wontons on a baking sheet lined with parchment. Lightly brush or spray each wonton with oil. Bake for 10–12 minutes, turning once halfway, until golden and crisp. Texture will be slightly less crisp than deep-frying but still crunchy.

Prepare sauce

In a small bowl, whisk together 1/4 cup plum sauce, 1 teaspoon rice vinegar, 1/2 teaspoon honey, and 1/4 teaspoon red chili flakes (if using). Taste and adjust sweetness or acidity as desired. Transfer to a serving bowl.

Arrange the 5 crispy crab cheese wontons on a serving plate. Serve hot with the plum dipping sauce on the side. Garnish with a few extra chopped green onions or cilantro if desired.

Leftovers: store cooled cooked wontons in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.