Crab Wontons Recipe

Prepare ingredients

Drain the crab meat well and pick through to remove any cartilage or shells. Finely slice the green onions. Soften the cream cheese to room temperature so it mixes smoothly.

Make the filling

In a medium bowl, combine the softened cream cheese (8 oz) with drained crab (8 oz). Add the sliced green onions (3 stalks), garlic powder (1/4 tsp), Worcestershire (1/2 tsp), soy sauce (1 tsp), sesame oil (1/2 tsp), salt (1/4 tsp) and pepper (1/8 tsp). Fold gently until evenly combined, keeping some lumps of crab for texture. Taste and adjust seasoning if needed.

Set up assembly station

Arrange wonton wrappers in a single layer on a clean work surface. In a small bowl, beat the egg (1) with 1 tablespoon water to make an egg wash. Keep a small plate nearby for finished assembled wontons.

Fill and seal wontons

Place about 1 rounded teaspoon (≈10–12 g) of the crab-cream cheese filling in the center of each wonton wrapper. Brush the wrapper edges lightly with egg wash. Fold the wrapper over the filling to form a triangle or bring opposite corners together to make a small purse; press firmly to remove air and seal edges completely (ensure no gaps). Repeat until all 24 wrappers are filled. Place assembled wontons on a tray lined with parchment and keep chilled while oil heats - this helps them hold shape.

Combine base

In a small saucepan, combine granulated sugar (3 tbs), rice vinegar (2 tbs), water (1/4 cup) and red chili flakes (1/2 tsp). Stir to dissolve sugar.

Thicken and finish

Bring the mixture to a gentle simmer over medium heat. Mix cornstarch (1 tsp) with cold water (1 tsp) to make a slurry, then slowly whisk into the simmering sauce. Simmer 1 minute until slightly thickened. Remove from heat, stir in lime juice (1 tbs) and a pinch of salt (1/8 tsp). Taste and adjust heat/sweetness as desired. Keep warm or cool to room temperature for serving.

Heat oil

Pour about 3–4 cups oil into a heavy, deep skillet or a medium saucepan so you have ~2–3 inches of oil. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in ~30–45 seconds. Maintain steady temperature; adjust heat as needed.

Fry wontons in batches

Carefully lower 4–6 wontons into the hot oil without overcrowding. Fry 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to remove and drain on a paper towel-lined tray. Repeat with remaining wontons, keeping finished ones warm in a low oven (175°F / 80°C) if desired. If oil temperature drops, allow it to come back to 350°F before continuing.

Safety & tips

Do not overfill wrappers to avoid splitting. If a wonton opens while frying, remove the broken piece to avoid hot filling. Maintain oil temperature to prevent greasy wontons. Drain well before serving.

Arrange the crisp crab wontons on a platter and serve immediately with the sweet chili dipping sauce in a small bowl. Garnish with additional sliced green onion or sesame seeds if desired. Best enjoyed hot and crispy.