Crab Cream Cheese Wontons (Printable Version)

Golden wontons filled with creamy crab and cheese, perfect for dipping and sharing.

# What You'll Need:

→ Filling

01 - 8 ounces cream cheese, softened
02 - 6 ounces crab meat, fresh or imitation, finely shredded
03 - 2 tablespoons green onions, finely chopped
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Worcestershire sauce
06 - 1/2 teaspoon soy sauce

→ Assembly

07 - 20 to 25 wonton wrappers
08 - Water, as needed for sealing the wrappers

→ Frying

09 - Vegetable oil or peanut oil, for deep frying

→ Garnish (optional)

10 - Chopped chives or cilantro

# Directions:

01 - In a medium bowl, blend the softened cream cheese with the crab meat until evenly combined. Mix in green onions, garlic powder, Worcestershire sauce, and soy sauce until the mixture is creamy and smooth.
02 - Place the wonton wrappers on a clean work surface. Spoon approximately 1 teaspoon of the crab filling into the center of each wrapper.
03 - Moisten the edges of each wrapper lightly with water. Fold each wrapper into a triangle or pouch, pressing the edges firmly to seal and eliminate air pockets.
04 - Preheat vegetable or peanut oil in a deep fryer or large heavy pot to 350°F.
05 - Fry the filled wontons in small batches for 3 to 4 minutes, turning as needed, until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
06 - Arrange the fried wontons on a platter. Garnish with chopped chives or cilantro as desired. Serve immediately with your choice of dipping sauce.

# Additional Tips::

01 -
  • Perfect appetizer or snack for gatherings
  • No fancy equipment required
  • Simple to customize with fresh or imitation crab
  • Quick fry time gives you crispy results in minutes
  • Always a crowd pleaser and easy to batch up for a party
02 -
  • High protein and calcium thanks to the cream cheese
  • Easy to freeze either before or after frying for later
  • Customizable with different herbs or dippers
03 -
  • Always squeeze the air out when sealing each wonton to prevent bursting in hot oil
  • Fry in small manageable batches so the oil stays hot and crispiness is locked in
  • Do not overfill the wontons or you will struggle to seal them and the filling may leak

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