Crab Wontons Recipe

Mix filling

In a medium bowl, flake the crabmeat with a fork, removing any cartilage. Add the softened cream cheese and mash together until mostly smooth. Fold in the finely chopped scallions, diced red bell pepper, soy sauce, sesame oil, grated ginger, minced garlic, white pepper and 1/4 teaspoon salt. Taste and adjust seasoning. The mixture should be creamy and slightly firm—if very wet, chill 10 minutes to firm up.

Prepare wrappers

Lay a wonton wrapper on a clean work surface. Keep unused wrappers covered with a damp towel to prevent drying.

Fill and seal

Brush a thin line of beaten egg along two adjacent edges of the wrapper (or just around the perimeter). Place about 1 teaspoon (heaping) of the crab filling in the center of the wrapper. If using square wrappers: fold in half to form a triangle, press firmly to remove air, then bring the two outer corners together and seal with a dab of egg to create a purse shape. If using round wrappers: bring edges together and pinch to seal into a small pouch. Repeat until all filling is used (makes about 24 wontons). If the filling seems wet, you can lightly dust wrappers with 1 teaspoon cornstarch before filling to help absorb moisture.

Rest

Place assembled wontons on a parchment-lined tray and refrigerate for 10–15 minutes to help them set before frying. This reduces breakage in the oil.

In a small saucepan, combine 4 tbsp rice vinegar, 4 tbsp granulated sugar, 2 tbsp ketchup, 1 tsp soy sauce and 3 tbsp water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

In a small bowl, whisk 1 tsp cornstarch with 1 tbsp water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook for 1–2 minutes until slightly thickened. If desired, add 1/4 tsp red pepper flakes for a touch of heat. Remove from heat and let cool to warm or room temperature; sauce will thicken slightly as it cools.

Pour about 2 cups (or enough to submerge wontons) of neutral oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wonton wrapper: it should sizzle and turn golden in about 20–30 seconds.

Working in batches (do not overcrowd), gently lower 6–8 wontons into the hot oil. Fry 2–3 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer wontons to a paper-towel-lined tray to drain. Repeat with remaining wontons.

If desired, while still hot, sprinkle sesame seeds and thinly sliced scallions over the wontons for garnish.

Arrange crispy crab wontons on a serving platter. Serve immediately with the sweet & sour sauce in a small bowl for dipping. Makes about 24 wontons.