Crab and Cream Cheese Wontons are a crispy fried appetizer stuffed with the most delicious filling.
There’s a restaurant we go to that features a Crab and Cream Cheese Wontons appetizer. Our whole family has become absolutely addicted to these things, and we truly cannot have dinner there unless a cream cheese wonton order is placed. They’re a little on the decadent side, but I have to admit that they’re quite delicious!
How to make Crab and Cream Cheese Wontons:
Mix the filling ingredients in a bowl. The filling is a mix of cream cheese, crab, green onion, fresh ginger and salt. Just mix it all up with a sturdy spoon.
As far as the crab is concerned, you can used fresh crab or canned crab. I buy the crab in a container in the refrigerated seafood section of Costco. Then I can use the leftovers to make Crab Fettuccine, Corn and Crab Chowder or Crab Salad.
How to fill and shape wontons:
- Lay a wonton wrapper on a dry work surface. You’ll need a little bowl of water nearby.
- Dip your finger in the water and rub along the edges of the wonton wrapper to dampen them. This is going to act as the glue that holds the edges of your wonton together.
- Place a heaping teaspoonful of the filling in the center of the wonton wrapper.
- Fold the wrapper over the filling to create a triangle and run your finger along the edges to seal.
You can always keep them in the shape of a triangle if you’d like, but I think that bringing the corners up to meet in the center is more fun… and it makes them more bite-sized. Just bring the two outside corners up to the center and press them together with a tiny bit of water (again… the glue). Repeat with the remaining wrappers- you can get a little assembly line going to make this process quicker. A dampened paper towel placed over the filled wontons will keep them from drying out.
Heat a couple of cups of oil in a deep saucepan. The oil is hot enough when you flick a little drop of water into the oil and you can hear it sizzle. Fry the wontons a few at a time, just until they’re golden brown and crispy.
When they are all fried and crispy and ready to eat, you should serve them right away. I serve these with some plum sauce or sweet and sour sauce for dipping that I purchase from the Asian aisle in my regular market.
My family is so excited when I make this favorite appetizer at home. They really are very, very good. Enjoy!
Crab and Cream Cheese Wontons
- 4 ounces cream cheese, at room temperature
- ¼ pound lump dungeness crab meat
- 2 whole green onions, minced
- ½ teaspoon minced fresh ginger
- kosher salt, to taste
- 20 wonton wrappers
- 2 cups canola oil, for frying
- plum sauce or sweet and sour sauce, for dipping (optional)
MAKE THE FILLING:
- In a medium bowl, use a sturdy spoon to mix cream cheese, crab, green onions, fresh ginger and salt.
ASSEMBLE THE WONTONS:
- Place a wonton wrapper on a work surface. Dip your finger in a bowl of water and then rub edges of the wonton wrapper to dampen. Place a heaping teaspoonful of the crab mixture into the center of the wonton wrapper. Fold the bottom corner of the wonton wrapper over the filling to meet the opposite corner (you'll end up with a triangle). Press the edges lightly to seal. Bring the left and right corners up to the center and seal those together. Place on a greased or parchment-lined baking sheet. Continue with remaining wonton wrappers- an assembly line of doing 3 or 4 at a time works well.
FRY THE WONTONS:
- Heat the oil in a medium to large saucepan over medium-high heat. The oil is hot enough when a drop of water flicked into the oil creates a crackling sound. Fry the wontons in hot oil until golden brown and crispy, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately.
- DISCLAIMER: Nutritional information is estimated on this recipe using a nutrition calculator and "guessing" how much oil the wontons absorb during the cooking process. It's not likely to be 100% accurate.
- *I like to serve these with plum sauce (Asian aisle in the market) for dipping.
- *These can also be heated up (re-heated) in the oven the same day that you make them.