Cream Cheese Crab Puffs Recipe

Soften the cream cheese: leave at room temperature for 20–30 minutes or microwave in 10–15 second bursts until soft but not melted.

In a medium bowl, combine the softened cream cheese and chopped crab meat. Use a rubber spatula to break up any lumps so the mixture is smooth and spreadable.

Add the sliced green onions, chopped cilantro (if using), soy sauce, sesame oil, lime juice, sugar, black pepper, and Sriracha (if using). Mix thoroughly until evenly incorporated. Taste and adjust seasoning—add a little more soy for saltiness or lime for brightness.

Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off for easier, neater assembly. Refrigerate the filling for 10–15 minutes if it became too soft while mixing.

Prepare a work surface: lay out a stack of wonton wrappers covered with a lightly damp towel to keep them from drying out.

Beat the egg in a small bowl to make egg wash. Keep a small bowl of cold water nearby for sealing if preferred.

Place one wonton wrapper in a diamond orientation (corner toward you). Spoon or pipe about 1 teaspoon of the cream cheese and crab filling into the center of the wrapper. Do not overfill—about 1 teaspoon creates a small puff; 1.5 teaspoons makes a larger puff.

Lightly brush the edges of the wonton with egg wash (or dip finger in cold water and run along edges). Fold the bottom corner up over the filling to meet the top corner, forming a triangle, and press to seal, removing any air pockets. Optionally, bring the two side corners together and overlap slightly, sealing with more egg wash to create a little pouch or purse shape. Ensure seals are tight to prevent leaking during frying.

Place assembled puffs on a parchment-lined tray in a single layer. Cover loosely with plastic wrap or a damp towel to prevent drying while you finish assembling the rest.

Heat oil

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches, leaving a couple inches of headspace. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small scrap of wonton into the oil—it should sizzle and rise slowly without browning immediately.

Fry in small batches: gently add 6–8 puffs at a time, careful not to overcrowd. Fry, turning occasionally with a slotted spoon, until golden brown and crisp, about 1.5–3 minutes depending on size and oil temperature.

Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. While still hot, lightly sprinkle with a pinch of salt to taste.

Allow oil to return to temperature between batches before continuing. Fry remaining puffs in the same manner.

If preparing ahead, keep finished puffs on a cooling rack in a warm oven (200°F/95°C) for up to 20–30 minutes to maintain crispness, but they are best served immediately.

Combine sweet chili sauce and soy sauce in a small bowl. Stir and serve with lime wedges on the side for squeezing over or into the sauce.